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)
Ingredients
- 3 cups (450 g) unbleached all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 1 cup (240 g) crushed pineapple, drained
- 1 cup (170 g) dates, pitted and chopped
- 1 cup (140 g) raisins
- 1 cup (100 g) pecans, chopped
- 1 1/2 cups (315 g) brown sugar
- 1 cup (250 ml) vegetable oil
- 4 eggs
- 2 cups (340 g) beets, peeled and grated (about 2 medium beets)
Instructions
- 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.
- In a bowl, combine the flour, baking powder, baking soda and the spices. Set aside.
- In another bowl, combine the pineapple, dates, raisins and pecans.
- 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.
- 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)