Harvard beet spice cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1¼ | cup | Sugar |
| 2 | Eggs | |
| 1 | Jar (16 oz) Aunt Nellie's Sweet Sour Harvard Beets | |
| 2¼ | cup | Sifted flour (all purpose) |
| 1½ | teaspoon | Allspice |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Soda |
| 1 | cup | Coarsely chopped walnuts; dusted with flour |
| Confectioner's sugar | ||
Directions
Beat butter with sugar until light and fluffy. Add eggs; beat well. Blend beets in blender or food processor until smooth. Add sifted dry ingredients alternately with beets to butter mixture, mixing well after each addition.
Fold in walnuts. Turn batter into greased and floured 9-cup bundt pan.
Bake at 350 F for 55-60 minutes, or until cake tests done. Cool on rack for 30 minutes before removing from pan. Sift confectioner's sugar over top of cooled cake.
Source: Advertisement for Aunt Nellie's Beets Posted to MC-Recipe Digest V1 #769 by Marilyn Olander <molander@...> on Sep 02, 1997