Beetroot cake

Beetroot Cake

Preparation Time: 10 minutes
Cooking Time: 1hour 15 min
Serves: 6

Ingredients

250g (8oz) self-raising flour, sieved
2 teaspoons baking powder
150g (5oz) soft brown sugar
100g (3½oz) sultanas
200g (7oz) beetroot, peeled and grated (2-3 medium sized beetroots)
150ml (¼ pint) vegetable or sunflower oil
2 medium sized eggs, beaten

Method

Preheat oven to 180C, 350F, Gas Mark 4 Grease and line an 8 inch loose based cake tin.Mix together the flour, baking powder and soft brown sugar in a large bowl.Add the sultanas, grated beetroot. Beat the oil and eggs together, and then add to the bowl.Combine with either a wooden spoon or electric mixer.Spoon the mixture into the prepared tin and bake for 1-1¼ hours. Insert a metal skewer into the cake; if it comes out clean, then the cake is cooked. Cool on a wire rack.

Alternatively
Substitute carrots for beetroot to turn it into a carrot cake. It works just as well.

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