Rutabaga Spice Cake
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.
Ingredients
9 serv.- shortening↗1⁄2 cup
1⁄2
- sugar↗1 cup
1
- eggs↗2 2
- cooked and mashed rutabaga1 cup
1
- all-purpose flour↗2 1⁄4 cups
2 1⁄4
- salt↗1⁄2 teaspoon
1⁄2
- baking soda↗1⁄4 teaspoon
1⁄4
- baking powder↗2 teaspoons
2
- cinnamon↗1⁄2 teaspoon
1⁄2
- nutmeg↗1⁄2 teaspoon
1⁄2
- clove↗1⁄4 teaspoon
1⁄4
- milk↗1⁄2 cup
1⁄2
- chopped nuts1⁄2 cup
(optional)
- Lemon Butter Icing
- softened butter1⁄3 cup
1⁄3
- cups icing sugar↗3
- cup lemon juice↗1⁄4
- teaspoon finely grated fresh lemon rind↗1
Step-by-step instructions
- 1
Cream shortening. Add sugar and cream well. Add eggs, one at a time, beating well after each. Add rutabaga and mix well.
- 2
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.
- 3
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.
- 4
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.
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