Beet Cake Recipe

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They'll never know there's a beet in it.

Number of servings: 10

Estimated Prep Time: 25 minutes

Estimated Cooking Time: 1 hour 15 minutes Cooking at: 350 F / 180 C / Gas Mark 4


1 Beetroot (large, peeled, grated)


Grease and line a loaf tin ( 9 in x 5 in; or 23 cm by 13 cm.)

Juice the half of lemon, then zest it.

Beat together in a large bowl the butter, sugar and lemon zest until creamy. Then beat in the eggs one at a time. Stir in the grated beet, cranberries, lemon juice and nutmeg. Then stir in the flour.

Pour into the loaf tin, spread evenly.

Bake for 60 to 70 minutes until a toothpick or skewer comes out clean. Remove from oven, let cool in tin, then turn out onto a rack. Slice thickly to serve.

Recipe notes

Instead of one large beet you can use two small.

Please share this recipe with your friends. They may love it.


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