Harvard Beet Spice Cake Recipes

HARVARD BEET CAKE

Harvard Beet Cake image

A recipe from a friend in San Diego, Joyce with a real Texas accent. She asked me to try a slice of her "beet" cake and little did I know it is made with beets. My family loves it and none suspects the beets.

Provided by Esther Pearson

Categories Cakes

Time 2h15m

Number Of Ingredients 12

Ingredients

1/2 c oil
3 eggs
2 c sugar
2 tsp vanilla
1 can(s) beets, finely chopped
1/2 c cottage cheese
1 c crushed pineapple
1/2 c coconut
1 c walnut pieces
1 tsp salt
2 1/2 c flour
2 tsp each - cinnamon and soda

Steps:

1. Blend oil, eggs and sugar. Beat well or stir well
2. Sift dry ingredients: flour,salt, baking soda, cinnamon. Add to 1st mixture. Then add rest of ingredients. Stir well.
3. Grease & flour 9 x 13 inch pan. I use parchment paper. Bake 350 degrees 45 to 50 minutes. Cool and frost with Cream Cheese Frosting.
4. Cream Cheese frosting: 3/4 cup or 6 oz. cream cheese 3/4 cup butter, softened 1 tsp vanilla 2 cups powdered sugar. Beat all together and spread on cooled cake.

HARVARD BEETS

Harvard Beets image

If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.

Provided by Shearyah Hawkins

Categories Side Dish Vegetables

Time 15m

Yield 3

Number Of Ingredients 5

Ingredients

1 (16 ounce) can beets
½ cup white vinegar
¾ cup white sugar
1 tablespoon cornstarch
salt to taste

Steps:

Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 53.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 13.6 mg, Sugar 50.5 g

HARVARD BEET SPICE CAKE

Harvard Beet Spice Cake image

This old fashioned spice cake is unusual but very good. The additional of the beets keeps this cake moist. I like to serve this with Cool Whip or whipped cream. This recipe was in a couple of local church cookbooks and seems to have been a local favorite for a while backm in the 1960's.

Provided by Kathie Carr

Categories Cakes

Time 55m

Number Of Ingredients 11

Ingredients

1 (15 1/2-ounce) jar harvard beets, undrained
1/2 c butter, softened
1 1/4 c sugar
2 large eggs
2 1/4 c all purpose flour
1 1/2 tsp ground allspice
1 tsp cinnamon
1/4 tsp ground cloves
4 tsp baking powder
1 c chopped walnuts
powdered sugar for garnish

Steps:

1. Heat oven to 350 degrees. Butter and flour a 9-cup tube or Bundt pan very well. Set aside. Puree beets in blender or food processor until smooth: set aside. Cream butter in bowl of an electric standing mixer. Add sugar and beat on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at time. In separate bowl, mix remaining dry ingredients. Add dry ingredients, alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into prepared pan; shake to level batter.
2. Bake for 35 to 40 minutes, or until cake tests done. Cool on rack for 30 minutes before removing from pan. Sift confectioners' sugar over top of cooled cake, if desired.

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