Harvard Beet Cake("Beet Haters Love This Recipe")
A moist, flavorful beet cake combining the earthiness of beets with warm spices, pineapple, walnuts, and cottage cheese, perfect for those seeking a unique dessert experience.
Ingredients
- 1 cup oil ⓘ
- 1 stick butter, melted ⓘ
- 3 eggs ⓘ
- 2 cups sugar ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 2 teaspoons baking soda ⓘ
- 2 teaspoons cinnamon ⓘ
- 2 teaspoons salt ⓘ
- 2 teaspoons vanilla ⓘ
- 1 cup crushed beets and juice ⓘ
- 1 cup pineapple, drained ⓘ
- 1 cup coarsely chopped walnuts ⓘ
- 1/2 cup creamed cottage cheese ⓘ
Instructions
- In a large bowl, mix oil, melted butter, eggs, and sugar.
- Beat thoroughly until well combined.
- In a separate bowl, mix all dry ingredients including flour, baking soda, cinnamon, and salt.
- Combine all ingredients, including crushed beets with juice, drained pineapple, chopped walnuts, and creamed cottage cheese, into the large bowl and mix well.
Tips & Substitutions
For an extra moist cake, ensure the beets are finely crushed and well-drained. If you're short on time, substitute the crushed beets with store-bought beet puree. You can also replace the walnuts with pecans or omit them altogether for a nut-free version. To enhance the flavor, consider adding a teaspoon of ground ginger.
Serving Suggestions
Serve Harvard Beet Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a complete meal, consider serving it alongside a light salad or the Tasty Spinach Dip as an appetizer. This cake is perfect for gatherings or as a sweet treat for lunchboxes.
Storage & Reheating
Store leftover Harvard Beet Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. To reheat, pop a slice in the microwave for 10-15 seconds or enjoy it at room temperature. This cake also freezes well; wrap slices tightly in plastic wrap and aluminum foil for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Harvard Beet Cake("Beet Haters Love This Recipe") contains roughly 797 calories, with 8g protein, 57g carbohydrates, and 58g fat. It is a good source of protein (15% of the Daily Value), dietary fiber (15% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1026mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beets instead of canned?
Yes, you can certainly use fresh beets! Simply peel, cook, and mash them before measuring out 1 cup. Roasting or boiling the beets enhances their natural sweetness and adds depth to the cake's flavor. Make sure to drain any excess moisture to avoid a soggy cake.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check that your baking powder is gluten-free as well. The texture may vary slightly, but the flavor will still be delicious!
How can I make this cake healthier?
To make a healthier version, you can reduce the sugar by half and substitute half of the oil with unsweetened applesauce. Using whole wheat flour instead of all-purpose flour will increase the fiber content. Additionally, consider adding some ground flaxseed for extra nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).