Serves: 9
Total Calories: 487
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.
This Harvard Beet Spice Cake recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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