Harvard Beet Spice Cake
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.
- (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
How to Make Harvard Beet Spice Cake
- 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.