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

Bean Salad Stuffed Tomatoes

Drain Bean Salad, reserving 2 tablespoons liquid.

Harvard Beet Spice Cake

Preheat oven to 350oF.

Picnic-wiches with Green Artichoke-Beet Relish

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal

Southwestern Chicken

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