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Home » Beet Cake Recipe

Beet Cake Recipe

Image of a chef holding a hot bowl

Beet Cake Recipe

They'll never know there's a beet in it.
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 40 minutes mins
Cooking Temperature 180 C / 350 F / Gas Mark 4
Course Desserts and Sweets
Servings 10

Ingredients
  

  • 1 Beetroot large, peeled, grated
  • 1 cup Butter soft
  • ½ Lemon zested, juiced
  • ¾ cup Sugar
  • 4 Eggs large
  • ½ cup Cranberries dried
  • ½ teaspoon Nutmeg ground
  • 1 ¼ cup Flour
  • ½ teaspoon Salt
  • 1 ½ teaspoon Baking Powder

Instructions
 

  • 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.
  • Start heating oven to 180 C / 350 F / Gas Mark 4.
  • 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.

Notes

Instead of one large beet you can use two small.
Tried this recipe?Let us know how it was!
This page first published: Oct 2, 2003 · Updated: Jan 18, 2021.

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Tagged With: Beets, British, Cakes, Cranberries, English

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