Rutabaga Cake Recipes

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.

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.

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.