Rutabaga Cake Food
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 CAKE
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
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
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.
Provided by pansies
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 17
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
ROASTED RUTABAGA
Steps:
- Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
BAKED RUTABAGA CASSEROLE
Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.
Provided by Shake-n-Bake
Categories Side Dish Casseroles
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.
- Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.
- Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch thick.
- Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.
- Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 18.1 g, Cholesterol 97.1 mg, Fat 10 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 216 mg, Sugar 11.3 g
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