**Indulge in a Symphony of Sweet and Earthy Flavors: Explore the Delights of Harvard Beet Cake and Its Accompanying Recipes**
Immerse yourself in a culinary journey like no other as we delve into the captivating world of Harvard beet cake, a delectable dessert that harmonizes the sweetness of beets with the richness of chocolate, enveloped in a blanket of velvety frosting. Our comprehensive guide not only unveils the secrets to crafting this extraordinary cake but also presents a treasure trove of complementary recipes that elevate your dessert experience to new heights. From the classic elegance of chocolate ganache to the tangy zest of lemon glaze, each recipe adds a unique layer of flavor and texture, transforming your taste buds into a symphony of delight. Prepare to embark on a culinary adventure that will leave you captivated from the first bite, as we unlock the secrets of Harvard beet cake and its accompanying recipes.
HARVARD BEET SPICE CAKE
This old fashioned spice cake is unusual but very good. The additional of the beets keeps this cake moist. I like to serve this with Cool Whip or whipped cream. This recipe was in a couple of local church cookbooks and seems to have been a local favorite for a while backm in the 1960's.
Provided by Kathie Carr
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350 degrees. Butter and flour a 9-cup tube or Bundt pan very well. Set aside. Puree beets in blender or food processor until smooth: set aside. Cream butter in bowl of an electric standing mixer. Add sugar and beat on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at time. In separate bowl, mix remaining dry ingredients. Add dry ingredients, alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into prepared pan; shake to level batter.
- 2. Bake for 35 to 40 minutes, or until cake tests done. Cool on rack for 30 minutes before removing from pan. Sift confectioners' sugar over top of cooled cake, if desired.
HARVARD BEET CAKE
A recipe from a friend in San Diego, Joyce with a real Texas accent. She asked me to try a slice of her "beet" cake and little did I know it is made with beets. My family loves it and none suspects the beets.
Provided by Esther Pearson
Categories Cakes
Time 2h15m
Number Of Ingredients 12
Steps:
- 1. Blend oil, eggs and sugar. Beat well or stir well
- 2. Sift dry ingredients: flour,salt, baking soda, cinnamon. Add to 1st mixture. Then add rest of ingredients. Stir well.
- 3. Grease & flour 9 x 13 inch pan. I use parchment paper. Bake 350 degrees 45 to 50 minutes. Cool and frost with Cream Cheese Frosting.
- 4. Cream Cheese frosting: 3/4 cup or 6 oz. cream cheese 3/4 cup butter, softened 1 tsp vanilla 2 cups powdered sugar. Beat all together and spread on cooled cake.
HARVARD BEETS
If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.
Provided by Shearyah Hawkins
Categories Side Dish Vegetables
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 53.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 13.6 mg, Sugar 50.5 g
QUICK HARVARD BEETS
We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 280mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
BEET CAKE
I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 211 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 294mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
HARVARD BEETS
Categories Vegetable Quick & Easy Vinegar Spring Parade
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
- 2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.
- 3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
- 4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.
CHOCOLATE BEET CAKE
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 13
Steps:
- Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
- Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
- Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
- Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.
"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!
Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.
Provided by MizzNezz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 °, grease and flour 13x9 baking pan.
- Beat eggs, sugar and oil until light and fluffy.
- Sift together flour, baking powder, baking soda and cinnamon.
- Add to egg mixture and mix well.
- Add vanilla, beets and walnuts.
- Beat for 1 minute on medium speed.
- Pour into pan, bake for 45 minutes, or until a pick comes out clean.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Properly Measure Ingredients: Use measuring cups and spoons to accurately measure your ingredients. This will ensure that your cake turns out perfectly.
- Cream Butter and Sugar Thoroughly: This step is essential for creating a smooth and fluffy cake batter. Cream the butter and sugar together until they are light and creamy.
- Gradually Add Eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Do Not Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Use Fresh Baking Powder and Baking Soda: Old baking powder and baking soda can lose their potency, resulting in a flat cake. Make sure to use fresh ingredients for the best results.
- Preheat the Oven: Always preheat the oven to the desired temperature before baking the cake. This will help ensure that the cake bakes evenly.
- Cool the Cake Completely Before Frosting: Allow the cake to cool completely before frosting it. This will prevent the frosting from melting and sliding off the cake.
Conclusion:
Harvard beet cake is a unique and delicious dessert that is perfect for any occasion. With its moist, tender crumb, vibrant red color, and sweet-tart flavor, this cake is sure to impress your friends and family. By following the tips and recipe provided in this article, you can easily create a stunning Harvard beet cake that everyone will love. So, preheat your oven and get ready to bake this amazing cake today!
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