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Harvard Beet Spice Cake

Harvard Beet Spice Cake

Prep time:
10 min.
Cook time:
39 min.
Total time:
20 min.
8 Servings
1 (15.5 oz.) jar Harvard Beets, not drained
2.25 cups flour
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 sugar
2 eggs
1 cup walnuts, coarsely chopped
Confectioners' sugar

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.

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