Harvard Beet Spice Cake


1 (15.5 oz.) jar

Harvard Beets, not drained

2.25 cups


1.5 tsp.

ground allspice

1 tsp.

ground cinnamon

0.25 tsp.

ground cloves

4 tsp.

baking powder

1 tsp.

baking soda

0.5 cup

butter, softened

1.25 cups




1 cup

walnuts, coarsely chopped

Confectioners' sugar


Original Recipe Makes 8 Servings

Preheat oven to 350oF. Puree beets in blender or food processor until smooth; set aside In medium bowl, stir together dry ingredients. Beat butter with sugar until light and fluffy. Add eggs and beat well. Add dry ingredients alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into greased, lightly floured 9-cup fluted tube (Bundt) pan. Bake 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.