Scarlet-Speckled Loaf Cake

The last time I tried using beetroot for baking was using the natural red pigment for making red velvet cake. The taste of fresh beetroot may not be well-liked by all because of its 'muddy' taste. I was worrying that this loaf cake which was packed with grated beetroot will be a turned off. It actually tasted nice! The zest and juice from the lemon actually helped to reduce/eliminate the 'muddy' taste :D I offered my girl half a slice just to let her have a taste, in the end she polished up the remaining half...and asking for more!

Recipe source : 'Nigella Christmas' by Nigella Lawson
Ingredient

• 200gm coarsely grated red beet
• 250gm butter, softened
• 200gm sugar
• 4 eggs
• grated zest from 1 large lemon
• juice from 1/2 lemon
• 1 cup dried cranberries
• 220gm plain flour
• 1/2 tsp ground nutmeg
• 1 tsp baking powder

Method

1. In a mixing bowl, cream butter and sugar until light & fluffy.
2. Beat in eggs, one at a time, till well incorporated.
3. Stir in grated beets, cranberries, lemon juice and zests.
4. Sift in flour, nutmeg, baking powder and fold till well combined.
5. Spoon the mixture into a lined loaf pan. Bake in preheated oven at 160 deg cel for 1 hour or until a skewer inserted comes out clean.
6. Cool in pan for 15 mins before turning it out onto a wire rack to cool completely.

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe

Cook Your Books #19 @ kitchen flavours

This post is linked to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.