Beet and Rhubarb Cake with Ginger Icing

By carvalhohm

Ingredients

• Softened butter and all-purpose flour for the pans
• 2 cups unbleached all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 1 cup olive oil (not extra virgin)
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 4 medium beets, peeled and shredded (2 cups)
• 1 1/2 cups diced (1/4-inch) rhubarb
• 1 cup unsweetened coconut flakes (not desiccated), available at natural food stores and online

Details

Servings 12
Adapted from webmailb.netzero.net

Preparation

Step 1

Cake:
Position an oven rack in the center of the oven and preheat the oven to 325 degrees.

Lightly butter two 8-by-2-inch round cake pans and line the bottoms with waxed or parchment paper. Dust the insides with flour and tap out the excess.

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

In a large bowl, beat the sugar and oil with an electric mixer set on high speed until pale, about 2 minutes.

One at a time, beat in the eggs, beating well after each addition.

Beat in the vanilla.

With the mixer on low speed, add the flour mixture in thirds, scraping down the sides of the bowl as needed.

Stir in the beets, rhubarb, and coconut.

Divide the batter between the prepared pans and smooth the tops.

Bake until the cakes spring back when pressed in the center with your fingertip, 40 to 45 minutes.

Let cool on wire cooling racks for 10 minutes. Run a dinner knife around the insides of the pans to release the cakes, invert onto the racks, and remove the pans and paper. Turn right side up on the racks and let cool completely.

Place a dab of icing on a serving plate. Place 1 cake layer, flat side up, on the plate. Using a metal icing spatula, spread it with about 1 cup of icing. Place the second cake layer, flat side down, on top. Frost the top and sides of the cake with the remaining icing. (The cake can be refrigerated for 1 day.) Serve chilled or at room temperature.

Icing:
1 pound cream cheese, at room temperature
8 tablespoons (1 stick) salted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
2 teaspoons pure vanilla extract
1/2 cup minced crystallized ginger

Icing:
In a large bowl, beat the cream cheese and butter with an electric mixer set on high speed until creamy, about 1 minute.

Gradually beat in the confectioners' sugar, beating well after each addition and scraping down the sides of the bowl as needed.

Beat in the vanilla.

Beat in the ginger.

If you prefer a thick texture, use immediately. For a lighter, fluffier icing, (before adding ginger), beat for 1 to 2 minutes longer. If the icing seems too thin, refrigerate to chill slightly before using.

Yes, the icing won't be smooth, but the lumps will be delicious.

Serves 12.