3/4 c Shortening
1 c Sugar
4 Eggs
2 t Vanilla
2 c Shredded beets
3 c Flour
2 t Baking powder
1 t Baking soda
1/2 t Cinnamon
1/4 t Ground nutmeg
1 c Chopped nuts
(From Kraft’s Fresh Focus, February 1987.) Beat shortening and sugar until light and fluffy. Blend in eggs and vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir in nuts. Pour into greased and floured 9×5″ loaf pan. Bake at 350’F. for 60-70 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf. Nutritional analysis per serving: 441.8 calories; 23.1 grams total fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.