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Beetroot cake


Method

- Preheat the oven to 180 C.
- Combine margarine, butter and sugar and beat until creamy.
- Add the eggs one at a time; beat until you have a homogenous batter.
- Mix the flour with cinnamon, baking soda, salt and vanilla.
- Lightly blend the flour mixture into the egg mixture.
- Mix the beetroot with cheese and pine apples and nuts, add a tablespoon of flour and stir to coat the ingredients.
- Lightly blend the beetroot mixture into the cake batter
- Pour the batter into a cake pan (greased and floured, shake off the excess flour).
- Bake for 45 minutes or until doneness.
- Allow to cool on a rack, cut and serve.

 

Ingredients

1 cup margarine
cup butter
2 cups sugar
3 eggs
21/2 cups flour
2 teaspoon cinnamon
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon vanilla
1 cup beetroot, shredded
1/2 cup white cheese (not salted)
1 cup chopped pineapples
1 cup crushed nuts
cup grated coconut

   
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