In my attempt to bake more cakes I baked this moist beetroot cake. When my daughter saw the batter she was sure she was not going to like it. She likes beetroot but had reservations about this cake. But when it came out of the oven she was all for having a slice.
If you have cake flour this would be the cake to use it in.
You will need
150 ml oil
250 gm soft flour
2 tsp. baking powder
150 gm brown sugar
200 gm beetroot
100 gm raisins
Preheat oven to 325 F. Grease a cake pan and keep aside. I used a small 7" springform pan.
Peel, wash and shred the beetroot. Keep aside. In a bowl beat the oil and eggs. Sift in the flour. Add the baking powder and brown sugar. Now add the shredded beetroot and mix using an electric mixture or a wooden spoon. Mix in the raisins and transfer the batter to the prepared pan.
Bake for an hour and a half or until a tester inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes before transferring it to a cooling rack. Cool completely before storing.
The cake should be soft and moist inside. Enjoy!
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