Made this a few days ago and had to share!!!!!I might have posted this before but its worh reposting

Beetroot cake
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625 ml (21/2 cups) cake flour
10 ml (2 tsp) baking powder
7 ml (11/2 tsp) bicarbonate
of soda
15 ml (1 tbsp) mixed spice
5 ml (1 tsp) salt
375 ml (11/2 cups) sugar
315 ml (11/4 cups) sunflower oil
4 jumbo eggs
500 ml (2 cups) peeled and grated beetroot
250 ml (1 cup) chopped
pecan nuts
65 ml (1/4 cup) apricot jam

CREAM CHEESE ICING

500 g cream cheese
85 ml (1/3 cup) icing sugar, sifted
10 ml (2 tsp) grated orange peel

TOPPING

375 ml (11/2 cups) sugar
315 ml (11/4 cups) water
3 medium beetroot, peeled and thinly sliced
Serves 8
Preheat oven to 190 ºC. Sift flour, baking powder, bicarbonate of soda,
mixed spice and salt twice. In a large mixing bowl, beat sugar, oil and
eggs. Add beetroot, nuts and jam and mix well. Sift in flour mixture and mix
well. Pour into a greased deep 20 cm diameter baking pan and bake for 1
hour, or until a skewer inserted in centre comes out clean. Cool slightly in
pan, then turn out on to a wire rack to cool completely. Spread thickly with
icing and decorate with candied beetroot topping.
ICING: Place cream cheese in a mixing bowl. Fold in icing sugar and gently
mix in orange peel.
TOPPING: Place 250 ml (1 cup) each of the sugar and water in a saucepan.
Bring to the boil. Add beetroot and reduce heat to moderate. Boil for 25
minutes. Remove beetroot slices. Combine remaining sugar and water in
another saucepan and boil until sugar dissolves. Transfer beetroot to this
mixture and cool. Store beetroot in syrup in an airtight container at room
temperature until ready to use.