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. baking 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.)