A delicious, spiced cake made with the humble swede (rutabaga).
Did you know that the humble swede (aka. rutabaga, neep or Swedish turnip) can make a rather excellent flavoured cake? Think carrot cake, but with a more subtle vegetable flavour. Warming spices like ginger and nutmeg make it for the perfect Autumn bake, excellent with an afternoon cuppa on these dreary, cold rainy days.
The rutabaga is traditionally carved into neepie lanterns here in Shetland this time of year. We had our annual village Halloween party last night which included, as always, a pumpkin/neepie lantern parade. Some of the designs were really quite impressive!
The neepie lantern pictured above was my first ever attempt at carving my own, and I am rather pleased with it, if I do say so myself!
I picked up this swede cake recipe at the Shetland Food Fair last year, where local crofter Mary Burland was handing out slices (along with the recipe) from her food stall. The recipe originally appeared on the Shetland.org website.
It’s a really simple cake to make, no creaming of ingredients are required. Just measure out the wet ingredients and whisk together, sift over the dry ingredients and stir in the grated swede. Swedes don’t tend to be a particularly wet vegetable (like carrots or courgettes) so you don’t even need to press out any extra water. Just fold it in, pour into a prepared pan and bake.
The frosting is a very simple cream cheese one, just take care not to overmix it. You might also like Kate’s swede cake variation over at Veggie Desserts with a brown butter frosting and salted hazelnuts. Her cake recipe has an extra nutmeg kick to it too; perfect for you spice fans!
If you’re looking for other ways to cook a swede, you should try Claire at Foodie Quine’s way of cooking turnip in microwave. Apparently, it sings as it cooks!
Spiced Swede (Rutabaga) Cake with Cream Cheese Frosting
Ingredients
for the swede cake
- 175 grams caster sugar
- 100 grams plain natural yogurt
- 100 ml vegetable oil
- 3 large eggs
- 250 grams self-raising flour
- 0.5 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1/8 tsp freshly grated nutmeg
- 1 pinch sea salt
- 150 grams swede grated
for the cream cheese frosting
- 220 grams full fat cream cheese
- 250 grams icing sugar
- crystallised ginger chopped, to decorate
Instructions
- Preheat oven to 180C/160C fan and grease and line a 9 inch square cake tin.
- Whisk together the sugar, oil, yogurt and eggs in a large mixing bowl.
- Sift together the flour, bicarbonate of soda, spices and salt.
- Stir the dry ingredients into the wet, and fold in the grated swede.
- Spoon into the prepared baking tin and bake in the centre of the oven for 25-30 minutes. A skewer inserted in the centre will come out clean when it's ready. Transfer to a wire rack to cool completely.
- To prepare the frosting gently combine the cream cheese and icing sugar together. Ice the cake when it is completely cool and decorate with chopped crystalised ginger or chopped nuts, if desired.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
The Frenchie Mummy says
November 1, 2017 at 11:26 pmI would have never thought of swede in a cake but I say it looks yummy!
Mudpie Fridays says
November 1, 2017 at 8:40 pmI am a fan of putting veg in cakes as it gets it into the boys without them realising, although I have only made it with courgette and beetroot before so will have to give this a go too and compare! x
Kerry Norris says
November 1, 2017 at 9:11 amI have never heard of swede being used in a cake. I’m curious as to how it’ll taste so defo want to try it
Kim says
November 1, 2017 at 4:37 amI will have to show this to my other in law. She has become famous for her banana bread, but is always looking for a good challenge. I’m not sure though if I’ve seen rutabagas in our local market.
Laura says
October 31, 2017 at 11:38 pmOh wow I love sneaking veggies into cake and desserts and this one sounds lovely, I also love baking something new and have never done this one before so going to give it a go. Thanks for sharing
Laura x
Cal at Family Makes says
October 31, 2017 at 7:38 pmWe always had a turnip (or swede) lantern for Halloween when I was a kid. It’s good to see you still have the tradition. I would never have thought of using it for a cake, but it sounds delicious.
Zena's Suitcase says
October 31, 2017 at 3:43 pmI definitely would not have thought of making a cake from swede, but it looks amazing. You’ve given me something else to try now
Heidi Brown says
October 31, 2017 at 1:14 pmIt seems silly really as we all know about carrot cake, but not in a million years have I ever thought of using swede in a cake! Sounds gorgeous though and that swede lantern!!!
Colleen says
October 31, 2017 at 12:24 amI love the lantern, and I’ve never thought to use rutabaga in a cake. But why not, if we use carrots? It makes so much sense, & I’m excited to try it.
peter @feed your soul too says
October 30, 2017 at 10:30 pmYou can never go wrong with a cream cheese frosting. I have never put rutabaga in a cake. Really interesting but it looks super moist.
Beth @ BethinaBox.com says
October 30, 2017 at 10:20 pmoooh, this looks yummy! I really want cake now! 🙁
Sinead (shinnersandthebrood.com) says
October 30, 2017 at 7:36 pmThis is the first time I’ve seen turnip. It actually looks delicious!
Ger ( It's Me & Ethan ) says
October 30, 2017 at 5:59 pmNot much of a baker myself but a good friend of mine is , I’m going to show her this because I want to taste it !!!! It looks delicious and scary ! Fab job !
John Milnes says
October 30, 2017 at 5:15 pmA very interesting mix with Swede. Not something I would have thought of. As always, your food and recipes look great.
Thanks for Sharing
John M
Catering Den Haag says
October 30, 2017 at 4:24 pmThis looks delicious and scary to. Thanks for sharing
Amy says
October 30, 2017 at 12:15 pmI would never have thought to use suede to make a cake! What a fantastic idea, maybe even help to get young children to eat suede!
Fashion and Style Police says
October 30, 2017 at 11:01 amI like the sound of this cake recipe. Never baked a cake like this before.
Super Busy Mum says
October 30, 2017 at 10:54 amI have never tried baking with swede before – but there’s a first time for everything! This looks great.
Agata says
October 30, 2017 at 7:44 amI’ve never baked with swede before. I must try it one day.
Sues says
October 30, 2017 at 1:07 amThat lantern is awesome and the cake sounds delicious!!
Sarah - Craft Invaders says
October 29, 2017 at 9:33 pmI haven’t ever had cake with swede in that I know of but I love both so it certainly appeals.We will definitely try your recipe – pinning!
Sam | Ahead of Thyme says
October 29, 2017 at 9:00 pmI have never heard of rutabaga. SO creative that you used it in a cake recipe. Yum!
Helene says
October 29, 2017 at 8:23 pmI can tell by the ingredients that this cake will have a great consistency. I have not seen this root before, that is indeed a great discovery!
Erin Ek Rush says
October 29, 2017 at 8:09 pmI love your neep man! The swede cake looks really good too.. who would have thought to make cake out of swedes?
Nafisah says
October 29, 2017 at 6:59 pmThis looks tasty. I am really impressed with the carving,
Lilinha says
October 29, 2017 at 6:11 pmSuch a delicious and beautifully looking cake! Iníquos never have guessed that you added swede to it!
Jenni says
October 29, 2017 at 3:42 pmHmmm got to say I never would have thought of using it for a cake but definitely going to try it, sounds fab x
Jemma says
October 29, 2017 at 2:40 pmWhat a lovely idea. I’ve never tried swede in cakes before, but with its natural sweet flavour it makes so much sense.
Cath - BattleMum says
October 29, 2017 at 1:42 pmI had no idea you could use swede in cakes. I love carrot cake so I wouldn’t mind tasting this cake!
Ray says
October 29, 2017 at 1:13 pmSwede in a cake is something I had never thought about before, but it does make sense! I bet this tastes amazing and I love that you carve your lanterns – that’s seriously awesome!
Elizabeth says
October 29, 2017 at 1:41 pmI’d never thought of it either until the Food Fair last year. It’s a rather versatile vegetable!
Rhiannon D'Averc says
October 29, 2017 at 11:45 amI love your Halloween display and this is a really inventive recipe. Never thought of using this vegetable for a cake but it does make sense!
Elizabeth says
October 29, 2017 at 1:42 pmThanks! It was a lot of hard work to carve that neep but we’re rather pleased with the results!
Vikki Holness says
October 29, 2017 at 11:36 amI have never thought to use swede in a cake before, but if the taste is similar to that of a carrot cake i think this is something my boys would really enjoy! xx
Elizabeth says
October 29, 2017 at 1:43 pmIt’s got that savoury way that carrot cake does, but tastes nothing like carrots. It’s kind of hard to describe – you’ll just have to make one and taste it for yourself! 🙂