Beet Cake 1 3/4 c Fork stirred all purpose flour
1/2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 ts Ground allspice
1 c Sugar
1/2 c Corn oil
1 ts Vanilla
2 lg Eggs
1 c Whole canned beets, drained, shredded, and lightly packed 1/2 cup
Currants
1/2 c Chopped walnuts
To use fresh beets in this recipe, cook them until tender, peel,
shred, and drain well.
Sift together flour, baking powder, baking soda, salt, and allspice.
Beat together sugar, oil, and vanilla until blended. Beat in eggs,
one at a time, until blended. Stir in flour mixture, a little at a
time, until smooth. Stir in beets, currants, and walnuts. Turn into
an oiled 8-1/2 x 4 1/2 x 2-1/2 inch loaf pan. Bake in preheated 350
F oven until a cake tester inserted in the center comes out clean,
about 1 hour. Loosen edges and turn out on rack. Cake will have a
crack on top and crust will be crisp. Cool. Place cake in a plastic
bag and secure tightly. Let stand overnight at room temperature.
Beet Cake printer friendly version located here. (Just the recipe. Nothing else.)
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