I had half a pack of beetroot left over from the recent chocolate beetroot cake, and had recently stocked up with a pack of dried Berries and Cherries, and Bonne Maman Berries and Cherries jam. They sounded like a good enough substitute for sour cherries and cherry jam, to me. No fresh cream for the filling, but it looked the sort of sturdy cake which would cope with a cream cheese frosting used as a filling.
The batter was a lovely pink colour after mixing, and I although was a little disappointed that it turned brown when cooked, there were still pink flecks of grated beetroot visible. This is how I like to see a beetroot cake - the beet itself playing a visible part in the proceedings, rather than hidden behind chocolate!
This was a solid, quite dry cake, and definitley needed the jam and cream cheese filling. I used cooked beetrrot, and it might be that raw beetroot would make a moister cake. The flavour of the spices were predominant - the family thought it was a very Christmassy cake, and Hubs said it tasted like mince pies! The jam and the lemon in the cream cheese filling added a zing and a touch of freshness to the flavour.