ONTARIO RUTABAGA SPICE CAKE

1/2 c. shortening
1 c. sugar
2 eggs
1 c. cooked mashed rutabaga
2 1/4 c. all purpose flour
1/2 tsp. salt
1/2 c. chopped nuts (optional)
1/4 tsp. soda
1/2 c. milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. baking powder

Cream shortening. Add sugar gradually and cream well. Add eggs, beating well. Add rutabaga and mix well. Sift together the flour, salt, baking soda, baking powder and spices. Add alternately with milk to the creamed mixture, beginning and ending with dry ingredients. Add nuts and mix well.

Bake in a tall 5 to 6 cup jelly mold at 350 degrees for 70 to 75 minutes. Let cake cool in mold for 10 minutes on cake rack; then loosen edges with tip of a knife. Invert to unmold. Drizzle with lemon glaze.

(Alternative--Bake in a 9 x 9 x 2 inch pan at 350 degrees for 45 to 50 minutes and serve with lemon butter icing.)

RUTABAGA CAKE

3 eggs, beaten
1/2 c. melted butter, butter or oil
3/4 c. buttermilk
2 tsp. vanilla
2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
1 (13 1/4 oz.) can crushed pineapple, drained
1 c. shredded, raw rutabaga
1/2 c. chopped walnuts
1 c. flaked coconut

Combine eggs, melted butter, buttermilk and vanilla in a large bowl. Sift together flour, sugar, soda, cinnamon and salt; add to creamed mixture. Drain pineapple well. Fold pineapple, rutabaga, walnuts and coconut into batter. Turn into a greased and floured 9 cup bundt pan and bake in a preheated 350 degree oven for 40 to 50 minutes or until cake tests done.

When cool, top with vanilla glaze using pineapple juice for liquid