Beetroot cake

Puddings and cakes

  • Serves: 6
  • Preparation time: 10 minutes
  • Cooking time: 1 hour and 15 minutes
Make our tasty beetroot cake in a loaf tin for best results © John Wright

Make our tasty beetroot cake in a loaf tin for best results

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

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