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Beet Cake

A twist on a cake recipe that packs in some farm-fresh beets!

Ingredients: 

4 ounces semisweet chocolate, chopped

1 cup butter, softened, divided

1-1/2 cups packed dark brown sugar

3 eggs

2 cups pureed cooked beets

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

Confectioners' sugar

 

Directions: 

1.  In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs.

2.  In a small bowl, combine the chocolate mixture, beets and vanilla. Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture.

3.  Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar. 

Yield: 16-20 Servings. Recipe inspired by "Taste of Home"

 

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912