Baking Dessert

Beetroot, raisin and walnut cake with bourbon cream

Name: Beetroot, raisin and walnut cake with bourbon cream
Prep time: 90 min
Cook time: 120 min
Total time: 210 min
Yield: 8
Ingredients: 1 cup (170g) raisins; 3/4 cup (185ml) bourbon or whisky; 2 cups (300g) plain flour; 3 teaspoons baking powder; 2 lightly packed cups (320g) soft brown sugar, plus 2 teaspoons extra for the cream; 1 1/2 cups (150g) walnuts, roughly chopped; 5 beetroots, peeled, grated (to give 4 cups); 1 1/2 cups (375ml) sunflower oil; 5 eggs; 300ml thickened cream

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1h 30m

Beetroot, raisin and walnut cake with bourbon cream

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by David Prior

delicious. contributor

Oct 03, 2015

Enjoy this moist cake made with beetroot. The bourbon soaked raisins (and flavoured whipped cream) adds a richness to this easy-made cake. If you wish, you could substitute carrot for beetroot.

1 cup (170g) raisins
3/4 cup (185ml) bourbon or whisky
2 cups (300g) plain flour
3 teaspoons baking powder
2 lightly packed cups (320g) soft brown sugar, plus 2 teaspoons extra for the cream
1 1/2 cups (150g) walnuts, roughly chopped
5 beetroots, peeled, grated (to give 4 cups)
1 1/2 cups (375ml) sunflower oil
5 eggs
300ml thickened cream

Method

1.

Soak the raisins in bourbon for 1 hour.
2.

Preheat oven to 180C. grease and line a 21cm square loose-bottomed cake pan.
3.

Mix together the flour, baking powder and brown sugar in a large bowl. Drain raisins, reserving 2 teaspoons liquid, then add to dry ingredients with walnuts and beetroot.
4.

Beat oil and eggs together, add to the bowl and stir with a wooden spoon until well combined. Spoon the mixture into the prepared pan and bake on the middle shelf of the oven for 1 3/4-2 hours until a skewer inserted into the centre comes out clean. (Cover with foil if cake is browning too quickly.) Allow to cool in the pan.
5.

Whisk cream with extra sugar and reserved bourbon until lightly whipped. Serve the cake, warm or at room temperature, with the cream.