Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Shortening |
| 1 cup | Sugar |
| 4 \N | Eggs |
| 2 teaspoons | Vanilla |
| 2 cups | Shredded beets |
| 3 cups | Flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Ground nutmeg |
| 1 cup | Chopped nuts |
(From Kraft's Fresh Focus, February 1987.) Beat shortening and sugar until light and fluffy. Blend in eggs and vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir in nuts. Pour into greased and floured 9x5" loaf pan. Bake at 350'F.
for 60-70 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Makes 1 loaf.
Nutritional analysis per serving: 441⅘ calories; 23⅒ grams total fat; (5⅒ grams saturated fat); 7½ grams protein; 30.9 grams carbohydrates; 109⅗ milligrams cholesterol; 426⅒ milligrams sodium.