Harvard Beet Spice Cake

Products in this Recipe:
Beets
Prep time:
10 min.
Cook time:
39 min.
Total time:
1 hr. 20 min.
Yield:
8 Servings
Ingredients (Paragraphs)
1 (15.5 oz.) jar Harvard Beets, not drained
2.25 cups flour
1.5 tsp. ground allspice
1 tsp. ground cinnamon
0.25 tsp. ground cloves
4 tsp. baking powder
1 tsp. baking soda
0.5 cup butter, softened
1.25 cups sugar
2 eggs
1 cup walnuts, coarsely chopped
Confectioners' sugar
Directions

Preheat oven to 350oF. Puree beets in blender or food processor until smooth; set aside In medium bowl, stir together dry ingredients. Beat butter with sugar until light and fluffy. Add eggs and beat well. Add dry ingredients alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into greased, lightly floured 9-cup fluted tube (Bundt) pan. Bake 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.

More Healthy Meals

Beet & Corn Salad

Drain beets, reserving 2 tablespoons liquid.

Beets & Onions Vegetable Medley

Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.

Parmesan Wax Beans

In saucepan, sauté celery and onion in 2 tbsp. of butter; remove from heat and blend in flour.

Red Cabbage & Bacon Pasta

Cook bacon in large skillet over medium heat until crisp; remove bacon from skillet. Crumble and reserve.

Southwestern Chicken

Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.