1 cup vegetable oil
1 cup drained, crushed pineapple
1 cup mashed beets (canned will work; mash with a fork)
2 cups sugar
1/2 cup creamed cottage cheese
1/2 cup shredded coconut
1 teaspoon salt
2 1/2 cups flour
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons soda
1 cup walnuts
Preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch pan. Mix the oil, eggs, pineapple, beets, sugar, cottage cheese and coconut. Add the remaining ingredients. Pour into the cake pan and bake for 50 minutes. Frost with a can of sour cream frosting.
Craig Young, speckled robins are eating our chokecherries and the grasshoppers are merrily eating their way up the kohlrabi row, but we did manage to save the pie cherries from one of our young fruit trees.
There weren't very many, but I added them to a pound cake, and the cake is good. It's special, too, since we're celebrating the harvest of the cherries.
Our cabbage is ready, too, so I spent a recent Saturday afternoon making about two dozen cabbageburgers. (I love this time of year when there's so much produce to cook.)
So, I didn't get time to make this week's cake recipe, but I know it's good because it came from The Haven in Hayden.
The recipe was submitted by Jennifer Swedberg, who works at The Haven, cooking there part time.
To make "Beet Cake," mix the oil, eggs, pineapple, beets, sugar, cottage cheese and shredded coconut. Then add the rest of the ingredients. Pour into a pan and bake about 50 minutes.
Frost with a can of sour cream frosting.
Jennifer says this is a rich cake. I think you could use cooked beets from the garden or those from a can.
In case you'd like to make your own "Sour Cream Frosting," here's one of my mom's recipes.
A note: The sour cream for this frosting is heavy cream with a little vinegar to sour it.
The ingredients for the frosting are: 1 cup thick sour cream, 1 1/2 cups sugar, 1/4 cup water, 1 teaspoon vanilla, 3 tablespoons thick sour cream (to use later) and 1/2 cup nut meats.
Combine 1 cup sour cream and the sugar in a saucepan. Blend and then add the water. Boil to the soft ball stage. (Test by putting a little of the mixture in some water. Work it with your fingers. When it forms a ball, you're at the soft ball stage.) Be sure to stir the mixture constantly so it doesn't burn. Remove from heat when it reaches the soft ball stage. Cool slightly. Add the vanilla and 3 tablespoons of sour cream. Then beat for 5 minutes with a rotary beater until creamy. Spread quickly. Put the nuts on top if desired.
If you have a recipe for using garden produce (or any other recipe) write to me at P.O. Box 415, Craig, CO 81626.
Copyright Diane Prather, 2009. All rights reserved.