Rutabaga Spice Cake Recipes

RUTABAGA SPICE CAKE RECIPE

Rutabaga Spice Cake Recipe image

Rutabaga's sweet, nutty flavor works perfectly in this moist and flavorful spice cake.

Provided by Kristen Coffield

Number Of Ingredients 16

Ingredients

1 cup raw rutabaga peeled (coarsely grated)
3 eggs
2/3 cup brown sugar
1/2 cup plain whole milk yogurt or nut milk yogurt
1/2 cup butter or coconut oil
2 tsp vanilla
2 1/2 cups almond flour
1/2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp allspice
1/2 tsp salt
1 cup powdered sugar
2 tbs milk
1/4 tsp vanilla
1/4 tsp fresh lemon juice

Steps:

Preheat oven to 350
Butter 9" loaf pan
Beat eggs, sugar, yogurt, butter and vanilla until smooth. Stir in grated rutabaga.
Combine almond flour, baking soda, baking powder, cinnamon, allspice and salt, mix well.
Stir dry ingredients into rutabaga egg mixture and combine until smooth.
Bake 30-40 minutes or until tester comes out clean and top of cake springs back to the touch.
Combine Simple Icing ingredients well and drizzle over cooled cakes.

RUTABAGA SPICE CAKE

Rutabaga Spice Cake image

OK now what to do with those leftover rutabagas? Rutabagas are a popular veggie here and mashed rutabagas or a mashed rutabaga and carrot mixture often appear at family dinners. Sometimes there is a little left over and here is a way to use them up. This is a recipe that was put out by the local veggie marketing board a number of years ago.

Provided by pansies

Categories Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup shortening
1 cup sugar
2 eggs
1 cup cooked and mashed rutabaga
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/2 cup milk
1/2 cup chopped nuts (optional)
1/3 cup softened butter
3 cups icing sugar
1/4 cup lemon juice
1 teaspoon finely grated fresh lemon rind

Steps:

Cream shortening. Add sugar and cream well. Add eggs, one at a time, beating well after each. Add rutabaga and mix well.
Sift flour, salt, soda, baking powder and spices together. Add alternately to creamed mixture with milk, beginning and ending with dry ingredients. Add nuts and mix well.
Bake in a greased and floured 9 inch square cake pan for 45 to 50 minutes or until it tests done. Frost with Lemon Butter Icing.
To make icing, cream butter and 1 cup of the icing sugar until fluffy. Add remaining sugar and lemon juice and rind alternately, beating until smooth.

Nutrition Facts : Calories 549.8, Fat 20.2, SaturatedFat 7.9, Cholesterol 61.3, Sodium 332.2, Carbohydrate 88.9, Fiber 1.4, Sugar 62.5, Protein 5.4

RUTABAGA CAKE

Rutabaga Cake image

I found this recipe in one of my grandmother's old cookbooks in her own handwriting. She had copied it from somewhere but I don't know where she got it. It was stuck in the back of the book in a pile of other recipes. It sounds kind of strange but it is SO GOOD! We like it at family holiday dinners and birthdays. I love cooked rutabagas but never thought of using them in a cake! Once I tried it, we all loved it!

Provided by OceanLuvinGranny

Categories Dessert

Time 1h15m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 17

Ingredients

3 eggs
1/2 cup corn oil (I used Canola)
1/4 cup buttermilk
2 teaspoons vanilla
2 1/2 cups flour, sifted
1/4 cup dark brown sugar, packed
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 (14 ounce) can crushed pineapple, drained reserving juice for glaze
1 cup shredded uncooked rutabaga
1/2 cup walnuts, chopped
1 cup flaked coconut
1 cup powdered sugar
2 -3 tablespoons of the reserved pineapple juice

Steps:

In large mixer bowl, combine eggs, oil, buttermilk, and vanilla.
Cream together.
Sift together dry ingredients and add to creamed mixture.
Drain pineapple reserving juice for glaze.
Fold pineapple, nuts, rutebagas and coconut into batter.
Pour into bundt pan that has been well greased and dusted with flour.
Bake in a preheated 350 oven for 60-65 minutes or until cake tests done.
Cool in pan for 10-15 minutes then turn out on wire rack to complete cooling.
When completely cool, top with pineapple glaze.
TO PREPARE GLAZE:.
Blend the 2-3 tbsp pineapple juice with the powdered sugar and spread over cooled cake.

Nutrition Facts : Calories 450, Fat 19, SaturatedFat 4.4, Cholesterol 63.7, Sodium 331.9, Carbohydrate 64.6, Fiber 2.4, Sugar 38.1, Protein 6.9

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