This Beets the Cake!

By á-17979

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.

Preparation

Step 1

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!