2.
Sift the flour and baking powder into a bowl and stir in the soft brown sugar. Add the sultanas and grated beetroot.
3.
Beat the oil and eggs together and add to the bowl. Combine with either a wooden spoon or an electric mixer.
4.
Spoon the mixture into a greased and lined 20cm springform cake tin and bake in the oven for 1-1¼ hours, until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.
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