Rutabaga Cake Recipes

RUTABAGA SPICE CAKE RECIPE

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

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.

RUTABAGA CAKE

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.

RUTABAGA AND CARROT PUFF

Steps:

• Combine carrots, rutabaga, onion, chicken stock, 3 tablespoons butter, brown sugar, and nutmeg in a large saucepan; bring to a boil. Reduce heat, partially cover saucepan with a lid, and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.
• Transfer vegetables using a slotted spoon to a food processor or blender. Continue to cook remaining broth mixture in saucepan over high heat, stirring constantly, until liquid reduced to about 1 tablespoon, 2 to 3 minutes. Add reduced broth mixture to vegetables in food processor; blend until very smooth. Transfer mixture to a bowl and cool to room temperature.
• Stir eggs, flour, baking powder, salt, and pepper into pureed vegetable mixture until evenly combined; spoon into a buttered 6-cup casserole or souffle dish.
• Melt remaining 1 tablespoon butter in a saucepan over low heat; stir in pecans until fragrant and coated, 1 to 2 minutes. Spread buttered pecans around the edge the vegetable mixture, creating a border. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Bring vegetable mixture to room temperature, about 30 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
• Bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.