Beet Cake
This beet cake works well as a dessert for a special occasion or in the morning for breakfast. Featured in the book Ma cuisine week-end Book (French Version)
Instructions
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1
With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 9-inch (23 cm) Bundt pan. The bottom of the pan can be engraved with a pattern.
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2
In a bowl, combine the flour, baking powder, baking soda and the spices. Set aside.
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3
In another bowl, combine the pineapple, dates, raisins and pecans.
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4
In a third bowl, whisk together the brown sugar and vegetable oil with an electric mixer until smooth. Add the eggs, one at a time, whisking well between each addition, until the mixture is smooth and creamy. With the electric mixture on low, or using a wooden spoon, mix in the grated beets. Add the flour mixture, then mix in the fruit and nut mixture. Pour the batter into the pan.
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5
Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes. Unmould onto a wire rack. Let cool completely.
This beet cake works well as a dessert for a special occasion or in the morning for breakfast.
Featured in the book Ma cuisine week-end Book (French Version)
