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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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! Ingredients:
3 eggs |
1/2 cup corn oil (i used canola) |
1/4 cup buttermilk |
2 teaspoons vanilla |
2 1/2 cups flour, sifted |
1/4 cup dark brown sugar, packed |
1/2 cup granulated sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
1 (14 ounce) can crushed pineapple, drained reserving juice for glaze |
1 cup shredded uncooked rutabaga |
1/2 cup walnuts, chopped |
1 cup flaked coconut |
1 cup powdered sugar |
2 -3 tablespoons of the reserved pineapple juice |
Directions:
1. In large mixer bowl, combine eggs, oil, buttermilk, and vanilla.
2. Cream together.
3. Sift together dry ingredients and add to creamed mixture.
4. Drain pineapple reserving juice for glaze.
5. Fold pineapple, nuts, rutebagas and coconut into batter.
6. Pour into bundt pan that has been well greased and dusted with flour.
7. Bake in a preheated 350 oven for 60-65 minutes or until cake tests done.
8. Cool in pan for 10-15 minutes then turn out on wire rack to complete cooling.
9. When completely cool, top with pineapple glaze.
10. TO PREPARE GLAZE:.
11. Blend the 2-3 tbsp pineapple juice with the powdered sugar and spread over cooled cake.
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