This recipe is best with
Recipe Ingredient
- 200g butter
- 190g castor sugar
- 4 eggs
- 1 tsp vanilla essence
- 180g fresh beetroot, grated
- 75g dried cranberries
- 75g sultanas
- 1 tsp mixed spice
- Sift together
- 250g self-raising flour
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 100ml UHT milk
Instructions
- Grease sides and base of a 20cm square or round cake pan.Line the base with greased greaseproof paper.
- Beat butter and sugar until light. Add eggs one at a time, beating well after each addition.
- Fold in sifted flour and add in mixed spice. Stir in milk to mix. Add in by hand beetroot, cranberries and sultanas.
- Turn batter into prepared cake pan. Level the surface and bake in preheated oven at 180°C for 20 minutes.
- Reduce heat to 170°C and bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
