This Beets the Cake!

Melissa Johnson

By
@genealogymama

I hate beets but my kids love them. I am anemic so I'm always trying to add iron to my diet. I found this recipe and I changed a few things to improve it. The result? It's fantastic! The beets taste like Cranberries! This cake became wildly popular with our Senior Citizens at the center. And besides, I love to ask someone if they can guess whats in the cake and the look on their face when I tell them the secret ingredient is Beets - it's priceless!!!!


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Comments:

Serves:

12-14

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Ok, I'll admit it: I did not tell my husband anything about the cake before serving it to him and asking for an opinion. His reaction? Tastes like cranberries! Melissa is so right - this is one delicious cake! We all liked the combination of flavors in this cake... Serve it with a wink and a nod. The beets can be our little secret. ;-)

Ingredients

1 jar(s)
(approx. 14oz) beets, undrained (Sweet & Sour Harvard Beets)
1/2 c
butter, softened
1 1/4 c
sugar
2
eggs
2 1/4 c
self-rising flour
1 1/2 tsp
nutmeg
1 tsp
cinnamon
1/4 c
applesauce, unsweetened

NOTES: REGULAR BEETS WILL WORK JUST AS WELL.

Directions Step-By-Step

1
Beat butter and sugar until light and fluffy then beat in eggs. Add cinnamon and nutmeg then applesauce and mix well. Add in the flour, a little at a time on low speed till well mixed.
2
Puree the beets in a food processor or blender until smooth (or heat in the microwave till soft and mash them with a potato masher or use a standard mixer to beat them). Mix beets into batter till well blended.
3
Pour batter into a lightly greased and floured 13 x 9 pan or bundt pan. Bake at 350 for 35 to 40 minutes or until cake tests done.
4
If you use a 13 x 9 pan, you can lightly ice the cake with store bought cream cheese frosting (just a glaze tastes best). If using a bundt pan you can glaze it or just sprinkle powdered sugar over it. Either way is yummy!

About this Recipe

Main Ingredient: Flour
Regional Style: American