| Rutabaga Cake
3 eggs, beaten
1/2 cup of melted margarine, butter or oil
3/4 cup of buttermilk
2 teaspoons of vanilla
2 cups of all-purpose flour
1 1/2 cup of sugar
1 teaspoon of soda
2 teaspoons of cinnamon
1/2 teaspoon of salt
One 13 1/4 ounce can of crushed pineapple, drained
1 cup of shredded, raw rutabaga
1/2 cup of chopped walnuts
1 cup of flaked coconut |
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Combine eggs, melted margarine, buttermilk and vanilla in a large bowl. Sift together flour, sugar, soda, cinnamon and salt; add to creamed mixture. Drain pineapple well. Fold pineapple, rutabaga, walnuts and coconut into batter. Turn into a greased and floured 9 cup bundt pan and bake in a preheated 350ºF. oven for 40 to 50 minutes or until cake tests done. When cool, top with vanilla glaze using pineapple juice for liquid. |
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