About this recipe:This cake is simply great with the odd ingredient of beetroot. It goes in the oven pink and comes out a nice rich golden colour. It's a great way to use up those extra beetroots you have from your garden. I often ice it with a cream cheese icing.
225ml vegetable oil
400g caster sugar
1 teaspoon vanilla extract
275g grated beetroot
1 (220g) tin pineapple, pureed with its juice
375g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon salt
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Preheat the oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the beetroot and pureed pineapple with juice. Combine the flour, baking powder, bicarb, cinnamon, allspice and salt; stir into the beetroot mixture until just incorporated. Spread the cake mixture evenly into the prepared tin.
Bake for about 45 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. When cool, ice as desired, or eat plain.