Beet Cake

  • Preparation 30 MIN
    Cooking 1 H
  • Servings 12



  1. Preheat the oven to 180 °C (350 °F).
  2. Butter and flour a 23-cm (9-inch) Bundt pan. The bottom of the pan can have engraved patterns.
  3. In a bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
  4. In another bowl, combine the pineapple, dates, raisins, and pecans. Set aside.
  5. In a large bowl, beat the vegetable oil and brown sugar with an electric mixer until smooth. Add the eggs, one at a time, beating thoroughly between each addition, until smooth and creamy. Add the grated beets. Add the dry ingredients to the liquid ingredients. Finish by incorporating the fruit and nut mixture.
  6. Pour the batter into the pan. Bake for about 1 hour or until a toothpick inserted in the cake comes out clean. Let rest for 10 minutes before unmoulding from the pan on a wire rack. Let cool completely.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 600  
Total Fat 29 g  
Saturated Fat 3 g  
Sodium (salt) 255 mg  
Carbohydrates 80 g  
Fibre 5 g  
Protein 8 g