Beety Pink Pound Cake | How to make Beety Pink Pound Cake

4.8 from 4 reviews
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By Megha Vikram Singh
Created on 9th Sep 2015
  • Beety Pink Pound Cake, How to make Beety Pink Pound Cake
Beety Pink Pound Cakeby Megha Vikram Singh
  • Beety Pink Pound Cake | How to make Beety Pink Pound Cake (114 likes)

  • 4 reviews
    Rate It!
  • By Megha Vikram Singh
    Created on 9th Sep 2015

About Beety Pink Pound Cake

A true blue buttery pound cake with beets for pink and grape jam for extra flavour.

Beety Pink Pound Cake is a delicious dish which is enjoyed by the people of every age group. The recipe by Megha Vikram Singh teaches how to make Beety Pink Pound Cake step by step in detail. This makes it easy to cook Beety Pink Pound Cake in your kitchen at home. This recipe can be served to 12 people. You can find this dish at most restaurants and you can also prepare Beety Pink Pound Cake at home. This amazing and mouthwatering Beety Pink Pound Cake takes few minutes for the preparation and 40 minutes for cooking. The aroma of this Beety Pink Pound Cake is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Beety Pink Pound Cake is a good option for you. The flavour of Beety Pink Pound Cake is palatable and you will enjoy each and every bite of this. Try this Beety Pink Pound Cake and impress your family and friends.

  • Prep Time0mins
  • Cook Time40mins
  • Serves12People
Beety Pink Pound Cake

Ingredients to make Beety Pink Pound Cake

  • 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

How to make Beety Pink Pound Cake

  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.

Reviews for Beety Pink Pound Cake (4)

Mayra Raghvania year ago
can we make this eggless ? and wht wil b the substitute of eggs ?
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Pooja Naranga year ago
can v replace eggs with something else
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Megha Sharmaa year ago
in this recepi why which we can replace egg plzz tell me
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Anu Sood2 years ago
Seems like a great recipe, and the idea of using a natural coloring adds to the nutrition as well...Kids would look forward to it.
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