Best Harvard Beet Spice Cake Recipes
HARVARD BEET SPICE CAKE
This old fashioned spice cake is unusual but very good. The additional of the beets keeps this cake moist. I like to serve this with Cool Whip or whipped cream. This recipe was in a couple of local church cookbooks and seems to have been a local favorite for a while backm in the 1960's.
Provided by Kathie Carr
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350 degrees. Butter and flour a 9-cup tube or Bundt pan very well. Set aside. Puree beets in blender or food processor until smooth: set aside. Cream butter in bowl of an electric standing mixer. Add sugar and beat on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at time. In separate bowl, mix remaining dry ingredients. Add dry ingredients, alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into prepared pan; shake to level batter.
- 2. Bake for 35 to 40 minutes, or until cake tests done. Cool on rack for 30 minutes before removing from pan. Sift confectioners' sugar over top of cooled cake, if desired.
HARVARD BEET SPICE CAKE
Number Of Ingredients 12
Steps:
- Process beets in a blender until smooth; set aside. In a large bowl, beat butter with sugar until light and fluffy. Add eggs; beat well and set aside. Sift together flour, baking soda and spices. Add flour mixture to butter mixture alternately with puréed beets, mixing well after each addition. Fold in walnuts. Turn batter into a greased and lightly floured 9-cup Bundt® pan. Bake at 350 degrees for 55 minutes, or until cake tests done. Cool cake in pan on a wire rack for 30 minutes. Turn cake out of pan onto a cake plate. Sift powdered sugar over cake.
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