I am well behind with my posts for a variety of reasons. A family of kittens, two of which I adopted is one of them, the sheer volume of food I have been creating and a mishap with my upstairs Fridge and Freezer are the other reasons. I'll explain more below, after I get this promised recipe to you.
I recently posted a Cinnamon Beet Cake Recipe and have been diligently working to get a couple of other variations written out. I don't like to leave people waiting. Here is a sweet treat with a more Summery Flavour for you to enjoy. I promise you will never know the Beet is in the cake, even though it's sweetness remains.
Raspberry Lemon Beet Cake
Ingredients:
1 Cup Grated Beets
1/2 Cup Chopped or Grated Pineapple
1/2 TSP Vanilla
2 TSPS Lemon Extract
1/2 Cup Margarine
2/3 Cup Golden Brown Sugar **
3 Large Eggs (Please ensure you use Large Eggs or add an extra if you are using small)
2/3 Cup Vegetable Oil (or Canola as a Substitute)
1 1/2 Cups All Purpose Flour
1 TSP Baking Soda
1 TSP Baking Powder
1/2 TSP Nutmeg
1 Cup of Whole Rasperries ***
IMPORTANT NOTES!!
** Use Golden Brown Sugar to keep the Cake from becoming too dark in colour.
*** Use whole Fresh Raspberries. DO NOT MIX. You will press them into the Batter and cover with additional Batter prior to baking.
Even though your Batter will be a bright Pink when mixing the ingredients DON'T PANIC! The colour will soften to a warm yellow after it bakes.
Instructions:Make sure the Eggs and Margarine are room temperature.
Skin and Grate approximately 3 small beets, or enough to give you one cup of grated beet to work with.
Pre-heat your oven to 350 FIn a medium size Bowl add Margarine and Demerara Sugar.
Use a hand Mixer and Blend until smooth. If needed, use a spatula to scrape off of the mixing blades and back into the bowl. you want an even consistency of margarine to sugar.
To the same bowl add Eggs, Pineapple, Lemon plus Vanilla Extract and Oil. Blend again until the ingredients are evenly distributed.
Note: You can add the Eggs in with the Sugar and Margarine and blend the three together first. Just ensure you have an even distribution of ingredients. Don't over crowd the initial mixing of margarine.
In a second Bowl, add your dry ingredients. Flour first, Baking Soda, Powder, Salt, Nutmeg and Cinnamon and mix well.
Once the Spices are evenly distributed through out the flour, pour the blended wet ingredients over top of the dry to continue the process.
With a hand mixer, mix everything together well. A full 2 minutes on a low setting and 5 minutes on a medium setting to give your eggs a bit of air.
Scrape the sides of the bowl back down into the batter after the first blending, to ensure you have all of the proportions correctly distributed within the mix.
***
Oil your pans, scrape 1/2 of the batter into your trays. Reserve some batter to cover the Rasberries with.
Evenly Distribute your Rasberries into the poured batter, make sure each slice will get one or two Raspberries.
Bake on the centre rack of your oven.2 Loaves, 8" x 4" pans, 35 - 40 Minutes
1 Loaf 9" x 5" pan, 55 - 60 Minutes
12 Cup Cakes, 20 - 25 Minutes
Test your Cake with a tooth pick, pierce the centre of the cake quickly with an end and remove. If the tooth pick comes away clean, your cakes are ready. Remove from oven and allow to cool fully on a wire rack.
Once cooled, remove from trays and rest them on a paper towel for 20 minutes to allow some of the excess oil to drain away. The Cakes themselves will be moist, delicious and ready to slice at this time.
I have one more Beet Cake Recipe to post and then will move to the other dishes which were created over the last few months. I do have two Apple Cakes to post as well, although they will be a week or more before I get to them. Please enjoy this recipe. It is a lovely way to use Beets in your baking.
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As for my delays and what has ttranspired in my household the last few months, I most recently had to salvage all the Frozen Food I had stored in my upstairs Fridge/Freezer. An electronic part fritzed on us and we only noticed it as the ice cube trays my husband had placed in the upper portion of the Freezer, didn't freeze. All of the packages of pre-prepared food I had made were thankfully still frozen.
I called a neighbour of mine, who has a Chest Freezer that wasn't completely full. My Downstairs Freezer was at it's capacity and I needed to store everything quick before it all defrosted.
It took 6 trips to fill up her Freezer with the contents from my own and two days to fix the fridge as the Part was only available in another Province. Disaster averted and a lesson learned. Although my way of cooking saves money and time, It's always best to reserve room for any little mishaps like I had. If I hadn't had a friend with space I would have lost 3 months worth of Food and the effort that it took to make it. I had "cooked myself into a corner". That's not such a bad position to be in, unless I'm bored. =)
Have a great day!
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