Rutabaga Cake- A rude thing to do to a cake

I have seen recipes for beet cakes and sauerkraut cakes but never a rutabaga cake. Rutabaga is not a particularly popular vegetable. Quite a few of the recipes I have seen for it combine it with some other vegetable, I guess to disguise it. Well this cake would certainly disguise it but why go to the trouble. Unlike zucchini I don't think many people have an abundance of rutabaga in their garden. If you are going to make a cake why would you risk ruining it by putting rutabaga in it.

Rutabaga Cake

3 eggs

1/2 cup margarine, melted

3/4 cup buttermilk

2 teaspoons vanilla

2 cups sifted flour

1-1/2 cups sugar

1 teaspoon soda

2 teaspoons cinnamon

1/2 teaspoons salt

1 (13-1/4 oz.) can crushed pineapple, drained plus reserve juice for glaze

1 cup shredded, raw rutabaga

1/2 to 1 cup chopped walnuts

1 cup flaked coconut

In large bowl, combine eggs, margarine, buttermilk, and vanilla. Sift together dry ingredients; add to creamed mixture. Drain pineapple well. Fold pineapple, rutabaga, walnuts, and coconut into batter. Bake in a greased and floured 9 cup Bundt pan at 350 degrees for 40-50 minutes or until cake tests done. Cool in pan 10-15 minutes, turn out on wire rack or serving plate to complete cooling. Top with a glaze made with powdered sugar and pineapple juice.

From 300 Delicious Ways To Use Your Bundt Pan.