Cranberry-Beet Bundt Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a Bundt pan with a 10 to 12-cup (2.5 to 3 litre) capacity.

2. 2

   In a bowl, combine the flour, baking powder and salt. Set aside.

3. 3

   In another bowl, beat the cream cheese and butter with the sugar and vanilla using an electric mixer. Add the eggs one at a time and whisk until smooth.

4. 4

   With the machine running on low speed, add the dry ingredients alternating with the milk.

5. 5

   In a food processor, chop the frozen cranberries. Using a spatula, fold the cranberries into the cake batter. Spread out evenly in the prepared Bundt pan.

6. 6

   Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould the cake by turning it over onto a wire rack. Let cool completely, about 3 hours.