Zutaten für Rutabaga Cake
- 2 large eggs
- Corn Oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Flour
- Dark Brown Sugar
- Granulated Sugar
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Crushed Pineapple
- Rutabaga
- Walnuts
- Flaked Coconut
- 1-1 1/2 cups powdered sugar
- 2-3 tablespoons reserved pineapple juice
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Zubereitung von Rutabaga Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, whisk together 2 large eggs, 1 cup vegetable oil, 1 cup buttermilk, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Drain one 20-ounce can of crushed pineapple, reserving 2-3 tablespoons of the juice for the glaze.
- Gently fold in 1 cup drained crushed pineapple, 1/2 cup chopped walnuts or pecans, 2 cups cooked and mashed rutabaga (about 1 medium rutabaga), and 1/2 cup shredded coconut into the batter.
- Pour batter into the prepared bundt pan.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together the reserved pineapple juice with 1-1 1/2 cups powdered sugar until smooth. Add more powdered sugar if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
152g
Fat
22g
Carbs
21g
