Beet Cake

2 cups all-purpose flour
¼ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
2 teaspoons vanilla
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 teaspoon grated lemon rind
1 1/4 cup vegetable oil
4 cups shredded peeled golden beets
1 cup dried cherries

Cream cheese icing:
1 pound block-style cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 teaspoon vanilla
2 2/3 cups sifted icing sugar
1 teaspoon grated lemon rind

  • Preheat oven to 350 F.
  • Grease two 9-inch-round cake tins and line the bottom with parchment paper.
  • Sift together the flours, baking powder, salt and cinnamon and set aside.
  • Beat eggs in a large bowl.
  • Add vanilla, sugars and grated lemon rind and mix well.
  • Add oil in a slow, steady stream until well combined.
  • Stir dry ingredients into wet ingredients along with beets and dried cherries.
  • Divide batter between prepared cake tins.
  • Bake for 45 to 50 minutes or until cake is deeply brown, has pulled away from the edges of pan and a cake tester comes out clean.
  • Let cool in pans for 10 minutes.
  • Run the edge of a knife around the edges to loosen and turn out on a rack to cool.
  • Cream the cheese and butter using an electric mixer or food processor until soft and smooth.
  • Beat in vanilla, icing sugar and lemon rind until incorporated and smooth.
  • Spread icing over first layer of cake, top with second layer and ice the top and sides.
  • Chill until ready to serve.

Serves 12



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