Description
A moist and flavorful Spiced Swede Cake with warm autumn spices, perfect for cozy gatherings or teatime.
Ingredients
2 cups swede (rutabaga), peeled and grated
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk or plant-based milk
1/2 cup chopped walnuts or pecans (optional)
Powdered sugar or glaze for topping
Instructions
1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl.
3. Beat softened butter with brown sugar until fluffy.
4. Add eggs one at a time and vanilla extract to the butter mixture, beating until smooth.
5. Stir grated swede into the wet mixture, alternating with milk until combined.
6. Gradually fold dry ingredients into the wet mixture. Optionally fold in nuts.
7. Pour batter into the prepared pan and bake 40–45 minutes or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle glaze before serving.
Notes
Make it vegan by substituting butter with coconut oil and eggs with flax eggs.
Increase spices like ginger or cloves for extra warmth.
Omit nuts or substitute with seeds for nut-free option.
Store tightly wrapped at room temperature for up to 3 days, or refrigerate for 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg