Cran Beety Cake
From jo_jo_ba 16 years ago
- 70 minutes to make
- Serves 8
A slightly sweet, spicy and tangy fruit bread with a slight earthy flavour and gorgeous colour from grated beets. Good for breakfast, or with some tea mid-day.
Ingredients
- 2/3 cup butter shopping list
- ½ cup sugar shopping list
- 4 eggs shopping list
- 1 tsp vanilla essence shopping list
- 1 cup flour (pastry is preferred) shopping list
- ¼ tsp baking soda shopping list
- 1 tsp baking powder shopping list
- 1 tsp mixed spice shopping list
- ½ tsp ground cloves shopping list
- ½ c buttermilk shopping list
- 2/3 c fresh beetroot, grated shopping list
- ¼ c dried cranberries (or 1 c fresh) shopping list
- ¼ c raisins shopping list
How to make it
- Preheat oven to 350F. Grease sides and base of a 9” cake pan.
- Beat butter and sugar until light.
- Add eggs, one at a time, and vanilla beating well after each addition.
- Sift together dry ingredients.
- Fold into wet ingredients. Stir in buttermilk.
- Fold in beetroot, cranberries and sultanas.
- Bake 20 minutes.
- Reduce heat to 340F and bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
People Who Like This Dish 4
- bulloney Berkeley, CA
- msamethyst1 Madison, WI
- shirleyoma Cove, OR
- jo_jo_ba Oshawa, CA
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