Rutabaga Cake Recipe

Name: Rutabaga Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Pineapple Glaze; 1 cup powdered sugar; 2 -3 tablespoons of the reserved pineapple juice

Servings: persons

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
Pineapple Glaze
1 cup powdered sugar
2 -3 tablespoons of the reserved pineapple juice

1
In large mixer bowl, combine eggs, oil, buttermilk, and vanilla.
2
Cream together.
3
Sift together dry ingredients and add to creamed mixture.
4
Drain pineapple reserving juice for glaze.
5
Fold pineapple, nuts, rutebagas and coconut into batter.
6
Pour into bundt pan that has been well greased and dusted with flour.
7
Bake in a preheated 350 oven for 60-65 minutes or until cake tests done.
8
Cool in pan for 10-15 minutes then turn out on wire rack to complete cooling.
9
When completely cool, top with pineapple glaze.
10
TO PREPARE GLAZE:.
11
Blend the 2-3 tbsp pineapple juice with the powdered sugar and spread over cooled cake.

921

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 eggs, 1/2 cup corn oil (I used Canola), 1/4 cup buttermilk, 2 teaspoons vanilla, and more.

Yes, Rutabaga Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rutabaga Cake

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