Rutabaga Cake

• 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
• Pineapple Glaze
• 1 cup powdered sugar
• 2 -3 tablespoons of the reserved pineapple juice

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.

eggs, corn oil, buttermilk, vanilla, flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, salt, pineapple, rutabaga, walnuts, flaked coconut, pineapple, powdered sugar, pineapple

Taken from www.food.com/recipe/rutabaga-cake-308029 (may not work)