I first featured this cake recipe in one of my Made at Home newspaper cooking columns in 2010, but I have shared it over and over again! It is delicious and you’ll want to try it. Nobody will know that there is a turnip in the batter!
Whip together the sugar, eggs, olive oil and almond extract. Add the dry ingredients a little at a time and whip until well blended. Stir in the turnip and walnuts. Pour into a prepared 10- inch tube pan and bake at 350 degrees for 40 – 50 minutes until a pick inserted comes out clean. Cool the cake for 20 minutes before inverting. Mix the glaze ingredients until smooth and brush a little over the warm cake. Reserve the remaining glaze to pour over each piece of cake when serving.
I'll be sharing this post with a couple parties, so make sure you check my sidebar for the list! If you'd like to see other posts from my Vintage Vegetables series, just click the page in my menu! Enjoy ... and eat your vegetables!