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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 9 |
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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. Ingredients:
1/2 cup shortening |
1 cup sugar |
2 eggs |
1 cup cooked and mashed rutabaga |
2 1/4 cups all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
2 teaspoons baking powder |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon clove |
1/2 cup milk |
1/2 cup chopped nuts (optional) |
1/3 cup softened butter |
3 cups icing sugar |
1/4 cup lemon juice |
1 teaspoon finely grated fresh lemon rind |
Directions:
1. Cream shortening. Add sugar and cream well. Add eggs, one at a time, beating well after each. Add rutabaga and mix well.
2. 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.
3. 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.
4. 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.
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