Try this Harvard Beet Spice Cake recipe, or contribute your own.
Suggest a better descriptionBeat butter with sugar until light and fluffy. Add eggs; beat well. Blend beets in blender or food processor until smooth. Add sifted dry ingredients alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into greased and floured 9-cup bundt pan. Bake at 350 F for 55-60 minutes, or until cake tests done. Cool on rack for 30 minutes before removing from pan. Sift confectioners sugar over top of cooled cake. Source: Advertisement for Aunt Nellies Beets Posted to MC-Recipe Digest V1 #769 by Marilyn Olander
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Serving Size: 1 Serving (1395g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4461 | ||
Calories from Fat: 1279 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.1g | 189 % | |
Saturated Fat 73.9g | 369 % | |
Monounsaturated Fat 42.9g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 2359mg | 726 % | |
Sodium 4067.7mg | 140 % | |
Potassium 766.8mg | 20 % | |
Total Carbohydrate 764.5g | 225 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 761.1g | ||
Protein 64.3g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4461
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