Volunteer Recipe: Rosy Beet Cake

Recipe by: Mary Magennis

Preparation/Bake Time: 60-70 minutes (mostly unattended)

Preheat oven to 350°

Lightly oil or butter a 10-inch round pan or muffin tins (for 8-10 muffins)

Ingredients:

2-3 red beets (2 cups finely grated)

1 Lg Egg

2/3 cup fresh orange juice (approx 1 large or 2 medium oranges)

1 Tbsp fresh orange zest 

1/2 tsp fresh ginger root, finely grated or minced

1 tsp cinnamon 

1/4 tsp nutmeg 

1/4 tsp allspice 

2 Tbsp ghee, warm if needed (can substitute butter)

1/2 cup maple syrup 

2 cups all-purpose flour or whole-grain flour, or barley flour 

1/2 tsp salt

2 tsp baking powder 

1/4 cup golden raisins 

1/4 cup dried cranberries 

Optional:

1 cup rough chopped walnuts

Directions:

(1) Wash, peel, finely grate beets and set aside.

(2) In a large mixing bowl, beat:

Egg

Juice

Zest

Ginger

Dried spices

Ghee ( or butter) 

Maple syrup 

(3) Stir in the beets and dried fruit 

(4) Gently fold in flour, salt, baking powder 

(5) Fold in optional walnuts

Spoon batter into chosen pan and bake for 40 minutes or until a knife inserted into the middle of cake comes out clean. 

Without icing, this makes a not-too-sweet snack or breakfast on the go. With icing, you have a unique dessert!

Optional Icing

Lemon Cream Cheese Frosting

Ingredients:

3/4 c whipped cream cheese, softened (6oz)

2 Tbsp fructose, Sucanant, Sugar turbanado, or powdered sugar 

2 Tbsp fresh squeezed lemon juice

Fresh ze​st from one lemon, finely grated 

Directions:

Mix all ingredients together in a small bowl with an electric beater or fork until smooth.

Spread over the cake with a knife or serve on the side.

Variation:

An equal amount of soy cream cheese or soy sour cream can be substituted for the cream cheese. Use only 1 tsp of fresh lemon juice, half the zest, and the same amount of sweetener.