3/4 c Shortening 2 ts Baking powder
1 c Sugar 1 ts Baking soda
4 Eggs 1/2 ts Cinnamon
2 ts Vanilla 1/4 ts Ground nutmeg
2 c Shredded beets 1 c Chopped nuts
3 c Flour
(From Kraft’s Fresh Focus, February 1987.)
Beat shortening and sugar until light and fluffy. Blend in eggs and
vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir
in nuts. Pour into greased and floured 9×5″ loaf pan. Bake at 350’F.
for 60-70 minutes or until wooden toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan.
Makes 1 loaf.
Nutritional analysis per serving: 441.8 calories; 23.1 grams total
fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams
carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.
Yields
1 servings
