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| Home -> [Cakes, Desserts] -> [Beet cake Recipe] |
Beet cake
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cakes, Desserts |
Rating: |
0 |
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Ingredients:
| 1 3/4
| cup | Fork stirred all purpose | | | -flour | | 1/2
| tsp | Baking powder | | 1/2
| tsp | Baking soda | | 1
| tsp | Salt | | 1
| tsp | Ground allspice | | 1
| cup | Sugar | | 1/2
| cup | Corn oil | | 1
| tsp | Vanilla | | 2
| large | Eggs | | 1
| cup | Whole canned beets, drained | | | -shredded, and lightly | | | -packed ?cup | | | Currants | | 1/2
| cup | Chopped walnuts |
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Procedures:
| 1 | To use fresh beets in this recipe, cook them until tender, peel, shred,and drain well. | | 2 | Sift together flour, baking powder, baking soda, salt, and allspice. | | 3 | Beat together sugar, oil, and vanilla until blended. | | 4 | Beat in eggs, one at a time, until blended. | | 5 | Stir in flour mixture, a little at a time,until smooth. | | 6 | Stir in beets, currants, and walnuts. | | 7 | Turn into an oiled 8-?x 4 ?x 2-?inch loaf pan. | | 8 | Bake in preheated 350°F oven until a cake tester inserted in the center comes out clean, about 1 hour. | | 9 | Loosen edges and turn out on rack. | | 10 | Cake will have a crack on top and crust will be crisp. | | 11 | Cool. | | 12 | Place cake in a plastic bag and secure tightly. | | 13 | Let stand overnight at room temperature. |
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