Recipe by OceanLuvinGranny
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!
Top Review by Polish Cook
WONDERFUL! I made this recipe just as written and loved it! I'm a big fan of root vegtables and Rutabaga's top the list. My friends asked for seconds after dinner. It was a big hit. You can also used leftover mashed Rutabaga's instead of the raw. Nice way to use it up. Although i rarely have much leftover. ENJOY!
- 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
Directions See How It's Made
- 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.