• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 200g butter
  • 190g castor sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 180g fresh beetroot, grated
  • 75g dried cranberries
  • 75g sultanas
  • 1 tsp mixed spice
  • Sift together
  • 250g self-raising flour
  • 1/4 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 100ml UHT milk


  1. Grease sides and base of a 20cm square or round cake pan.Line the base with greased greaseproof paper.
  2. Beat butter and sugar until light. Add eggs one at a time, beating well after each addition.
  3. Fold in sifted flour and add in mixed spice. Stir in milk to mix. Add in by hand beetroot, cranberries and sultanas.
  4. Turn batter into prepared cake pan. Level the surface and bake in preheated oven at 180°C for 20 minutes.
  5. Reduce heat to 170°C and bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.

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