Red Velvet Beet Bundt Cake

Red Velvet Beet Bundt Cake
Recipe Date:
September 6, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 cup Canola Oil
  • 1 1/2 cups packed dark brown sugar
  • 2 cups pureed cooked (boiled or steamed) red beets (about 3 md sized)
  • 1/2 cup semisweet chocolate chips, melted
  • 1 tbsp vanilla extract
  • 2 cups all purpose flor
  • 2 tsps baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • confectioner's suger, for dusting

Preheat oven to 375°F  and lightly oil a Bundt pan.

In a mixing bowl, cream together oil and brown sugar.
Add beets, melted chocolate chips, and vanilla, and mix well.
In a separate bowl, combine flour, baking powder, and salt.
Add to wet beet mixture, and stir until just combined.
Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes before removing to a wire rack.
Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.

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