Beet & Berry Cake

Ingredients

• 1 cup (from 16-ounce jar) Aunt Nellie’s® Diced Pickled Beets
• 4 tablespoons butter, softened, divided
• 1 cup granulated sugar plus 2 teaspoons for sprinkling on cake
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 cups whole cranberries

Directions

1. Preheat oven to 350 degrees F.
2. Drain beets and pat dry.
3. Using 1 tablespoon butter, grease 9-inch cake pan
4. In bowl of electric mixer, cream together 3 tablespoons butter and 1 cup sugar using paddle attachment at medium speed.
5. Sift the flour, baking powder and salt together. Add the dry ingredients to the butter mixture alternating with 1 cup milk.
6. Fold the cranberries and beets into the batter. Using a spatula, spread the batter into the greased cake pan. Sprinkle the top evenly with 2 teaspoons sugar.
7. Bake for 45 to 55 minutes or until a toothpick comes out clean. Cool.