Cran-Beety Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2/3 cup butter½ cup sugar4 eggs1 tsp vanilla essence1 cup flour (pastry is preferred)¼ tsp baking soda1 tsp baking powder1 tsp mixed spice½ tsp ground cloves½ c buttermilk2/3 c fresh beetroot, grated¼ c dried cranberries (or 1 c fresh)¼ c raisins
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.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 316.4
- Total Fat: 18.2 g
- Cholesterol: 147.6 mg
- Sodium: 166.4 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 1.2 g
- Protein: 5.8 g
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