Rutabaga Spice Cake

1/2 cup shortening
1 cup sugar
2 eggs
1 cup cooked and mashed rutabagas
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1/2 cup chopped nuts (optional)

Lemon Butter Icing
1/3 cup softened butter
3 cups icing sugar
1/4 cup lemon juice
1 teaspoon finely grated fresh lemon rind

Cream shortening. Add sugar and cream well. Add eggs, one at a time, beating well after each. Add rutabaga and mix well.
Sift flour, salt, soda, baking powder and spices together. Add alternately to creamed mixture with milk, beginning and ending with dry ingredients. Add nuts and mix well.
Bake in a greased and floured 9 inch square cake pan for 45 to 50 minutes or until it tests done. Frost with Lemon Butter Icing.
To make icing, cream butter and 1 cup of the icing sugar until fluffy. Add remaining sugar and lemon juice and rind alternately, beating until smooth.