Nadine'S Beet Cake Recipe

Name: Nadine'S Beet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. fork-stirred all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. salt; 1 tsp. cinnamon; 1 c. sugar; 1/2 c. corn oil (vegetable oil is okay); 1 tsp. vanilla; 2 large eggs; 1 c. beets (fresh, cooked and shredded); 1/2 c. chopped walnuts

Servings: persons

1 c. fork-stirred all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. sugar
1/2 c. corn oil (vegetable oil is okay)
1 tsp. vanilla
2 large eggs
1 c. beets (fresh, cooked and shredded)
1/2 c. chopped walnuts

1
Sift together flour, baking soda, baking powder, salt and cinnamon.
2
Beat together sugar, oil and vanilla until blended. Beat in eggs, one at a time, until blended.
3
Stir in flour mixture, a little at a time, until smooth.
4
Stir in beets and walnuts.
5
Turn into an oiled 8 1/2 x 4 1/2-inch loaf pan.
6
Bake in preheated 350u00b0 oven until done, circa 1 hour.
7
Loosen edges and turn out on a rack.
8
Place cake in a plastic bag and let stand overnight at room temperature.

751

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. fork-stirred all-purpose flour, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. salt, and more.

Yes, Nadine'S Beet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nadine'S Beet Cake

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