Rutabaga Cake
Discover the unexpected magic of our Rutabaga Cake, a spiced dessert that turns this humble root vegetable into a show-stopping treat. Infused with the warm flavors of cinnamon and nutmeg, this moist and tender cake features a perfect blend of grated rutabaga, sweet crushed pineapple, and crunchy walnuts or pecans. The result is a uniquely flavorful creation that’s as comforting as it is sophisticated. Ideal for fall gatherings or anytime you’re craving something different, this easy-to-make cake offers a delightful twist on traditional baking. Top it with a light dusting of powdered sugar for an elegant finish or enjoy it plain for a rustic charm. Perfect for adventurous bakers seeking a creative way to incorporate seasonal produce, this rutabaga cake is sure to delight and surprise!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 0.75 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated rutabaga (peeled)
- 0.5 cup crushed pineapple (drained)
- 0.5 cup chopped walnuts or pecans
- 0.5 cup powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until light and creamy, about 2-3 minutes.
Slowly add the vegetable oil and vanilla extract to the sugar mixture, continuing to mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the batter is just combined.
Fold in the grated rutabaga, drained pineapple, and chopped walnuts or pecans with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan(s) for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for a simple finish, or serve plain. Slice and enjoy!
Nutrition Facts
Calories |
4392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3186 mg | 138% | |
| Total Carbohydrate | 588.6 g | 214% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 372.4 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 466 mg | 36% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2417 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
