Cran-Beety Cake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Cran-Beety Cake calories by ingredient
Introduction
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. 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.Number of Servings: 8
Ingredients
-
2/3 cup butter
½ cup sugar
4 eggs
1 tsp vanilla essence
1 cup flour (pastry is preferred)
¼ tsp baking soda
1 tsp baking powder
1 tsp mixed spice
½ tsp ground cloves
½ c buttermilk
2/3 c fresh beetroot, grated
¼ c dried cranberries (or 1 c fresh)
¼ c raisins
Directions
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.