Harvard Beet Spice Cake

Kathie Carr


This old fashioned spice cake is unusual but very good. The additional of the beets keeps this cake moist.

I like to serve this with Cool Whip or whipped cream.

This recipe was in a couple of local church cookbooks and seems to have been a local favorite for a while backm in the 1960's.

★★★★★ 1 vote
15 Min
40 Min


(15 1/2-ounce) jar harvard beets, undrained
1/2 c
butter, softened
1 1/4 c
2 large
2 1/4 c
all purpose flour
1 1/2 tsp
ground allspice
1 tsp
1/4 tsp
ground cloves
4 tsp
baking powder
1 c
chopped walnuts
powdered sugar for garnish


1Heat oven to 350 degrees. Butter and flour a 9-cup tube or Bundt pan very well. Set aside.

Puree beets in blender or food processor until smooth: set aside.
Cream butter in bowl of an electric standing mixer. Add sugar and beat on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at time.
In separate bowl, mix remaining dry ingredients. Add dry ingredients, alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into prepared pan; shake to level batter.
2Bake for 35 to 40 minutes, or until cake tests done. Cool on rack for 30 minutes before removing from pan. Sift confectioners' sugar over top of cooled cake, if desired.

About this Recipe

Course/Dish: Cakes