Beety Pink Pound Cake

Megha Vikram Singh
Megha Vikram Singh|
Last updated on Jan 10th
A true blue buttery pound cake with beets for pink and grape jam for extra flavour.
  • Prep Time0Minutes
  • Cooking Time40Minutes
  • Serves12people

Recipe Ingredients

  • Unsalted soft Butter 250 gms
  • Sugar 200 gms
  • Eggs 5
  • All purpose flour 250 gms
  • Baking powder 1tsp
  • Salt 1/8 tsp
  • Vanilla extract 2tsp
  • Boiled Beetroot pure 50 gms
  • Black grape/ black currant jelly 50 gms

Recipe Preparation

  1. Grease and dust a 10' bundt pan
  2. Preheat oven to 180°C
  3. In a large bowl beat sugar, butter and vanilla extract till pale and creamy.
  4. Add the eggs one by one, beating well after each addition. Fold in the jelly and beetroot purée and mix well.
  5. Sift together all purpose flour, salt and baking powder.
  6. Add the dry ingredients to the wet ingredients and fold in carefully. Do not over mix.
  7. Pour the batter into the prepared pan and bake in preheated oven for 40 minutes or till the tester inserted in centre comes out clean.
  8. Leave to cool in the pan. Un-mould and dust with icing sugar to serve.
My Tip: I used home made grape jam/jelly.