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.
Details
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!
You'll also love
- Pampered Chef Corn on the Cob 4.5/5 (2 Votes)
- Macaroni Grill Parmeson Crusted... 4.6/5 (5 Votes)
- Mr. Dell's Cheesy Potatoes 5/5 (1 Votes)
- Beet & Quinoa Salad With Walnuts &... 4.3/5 (12 Votes)
Review this recipe