Harvard Beet Cake Recipes

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.

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.

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.

Steps:

• Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. On the baking sheet, toss the beets with the 2 tablespoons oil and 1/2 teaspoon salt until coated. Roast until fork-tender, tossing halfway through, 30 to 40 minutes. Let beets cool to room temperature.
• Once cooled, transfer beets to a food processor and pulse until puréed, scraping down the sides of the bowl as needed. Transfer to a medium bowl. Lower the oven temperature to 325 degrees.
• Grease the inside of a 10-inch Bundt pan with oil, dust with flour, then invert the pan over the sink and tap it gently to discard excess flour. Set aside. In another medium bowl, combine the milk, lemon zest and juice and let sit until curdled, 1 or 2 minutes. Whisk in the eggs, then whisk in the remaining 1 1/2 cups oil and set aside.
• Sift the 3 1/2 cups flour with the granulated sugar, baking powder, baking soda and the remaining 1 teaspoon salt into a large bowl and whisk to blend. Make a well in the center and pour in the wet ingredients, continuing to whisk, beginning in the middle and moving outward, until just combined. Transfer 2 cups of the batter to the bowl with the cooled beet purée and gently fold it in until combined.
• Pour about half of the plain batter into the base of the prepared Bundt pan. Next, pour half the beet batter on top, followed by half the remaining plain batter. Top with another layer of the remaining beet batter, then a final layer of the remaining plain batter. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
• Remove the cake from the oven, release it from the edges of the pan using a butter knife, and allow it to cool, 5 minutes. Carefully invert the cake onto a serving tray to cool completely. (The cake's swirls come out more clearly if you let the cake rest for a few hours, or ideally, overnight.) Dust with confectioners' sugar before serving.

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.

Steps:

• 1. Mix all the ingredients in a large mixing bowl. Set aside for 10-15 minutes to let flavors marry.
• 2. Grease 2 cupcakes pans. (about 24 cakes) I like to use Baker's Joy spray.
• 3. Bake at 325 until centers come clean when tested with a toothpick.

Steps:

• Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.

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.

Steps:

• Place beets in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain, reserving 1 tablespoon cooking liquid; set beets aside. , In the same pan, combine the sugar, flour, vinegar and reserved liquid. Cook over low heat until thickened. Stir in the beets, salt and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

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.

Steps:

• Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour.
• When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.
• Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.
• Add the beets and heat through; add salt to taste; serve at room temperature.

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.