Beet Cake
Beet Cake
Open in full-screen mode

Beet Cake

30 MIN
1 H



  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.


  1. I wasnt sure what to expect of it, but the whole family loved it! Very tasty!

  2. I cannot make this cake enough. My family simply just loves it. I am giving this recipe an Excellent!

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

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