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Beetroot, raisin and walnut cake with bourbon cream
Beetroot, raisin and walnut cake with bourbon cream
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Prep Time:
90 minutes
Cook Time:
120 minutes
Total Time:
210 minutes
Indulge in a decadent beetroot cake with bourbon-soaked raisins and flavored whipped cream. Swap carrot for a delicious twist!
Ingredients:
  • 170g raisins
  • 185ml bourbon
  • 300g plain flour
  • 12.00 gm baking powder
  • 320g brown sugar
  • 150g walnut
  • 5 beetroots, peeled, grated (to give 4 cups)
  • 375ml sunflower oil
  • 5 eggs
  • 300ml thickened cream
Instructions:
  • Infuse the raisins with rich bourbon flavors by soaking them for 1 hour.
  • Preheat your oven to 180C and generously grease and line a 21cm square loose-bottomed cake pan.
  • In a large bowl, combine flour, baking powder, and brown sugar. Drain raisins, saving 2 teaspoons of liquid. Add raisins, walnuts, and beetroot to the dry ingredients.
  • In a bowl, whisk together oil and eggs until smooth. Stir the mixture with a wooden spoon until fully incorporated. Pour the batter into the greased pan and bake in the middle of the oven for 1 3/4 to 2 hours, or until a skewer inserted into the center comes out clean. If the cake is browning too fast, cover it with foil. Let it cool in the pan before serving.
  • Lightly whip the cream with extra sugar and reserved bourbon. Serve the cake warm or at room temperature with the cream.

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