Beety Pink Pound Cakeby Megha Vikram SinghCreated on Sep 9th

  • Beety Pink Pound Cake, How to make Beety Pink Pound Cake
Beety Pink Pound Cakeby Megha Vikram Singh
  • Prep Time0mins
  • Cook Time40mins
  • Serves12People
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


  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.
    comment 2
    Mayra Raghvani 4 months ago

    can we make this eggless ? and wht wil b the substitute of eggs ?

    comment 2
    Pooja Narang 10 months ago

    can v replace eggs with something else

    comment 2
    Megha Sharma a year ago

    in this recepi why which we can replace egg plzz tell me

    comment 2
    Megha Vikram Singh 2 years ago


    comment 2
    Anu Sood 2 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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