Beetroot cake

I am putting this recipe down for reference, but I have not baked one yet. The quantity seems slightly larger than an ordinary cake recipe, so consider this when choosing pans to bake in.


2 fresh beetroots (peeled & finely chopped)
250g butter
1 cup caster sugar
4 eggs
1 cup currants
2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/2 teaspoon nutmeg
1 cup Self Raising flour
1 cup Plain flour

1. Cream butter and sugar. Beat in eggs (one at a time).
2. Stir in beetroot, currants, lemon juice and rind.
3. Add half the flours and mix well.
4. Stir in the rest of the flours, mix and spread into greased/floured cake tin.
5. Bake 160 degrees celcius for about 1 1/2 hours or until cooked.