Preheat the oven to 180 C. Grease a 20x30cm cake tin. Puree the pineapple pieces and juice together in a blender.
In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the beetroot and pureed pineapple. Combine the flour, baking powder, bicarb, cinnamon, allspice and salt; stir into the beetroot mixture until just incorporated. Spread the cake mixture evenly into the prepared tin.
Bake for about 45 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. When cool, ice as desired, or eat plain.
This beetroot and pineapple cake is really delicious with a nice crunchy outer. We roasted the beets in foil before peeling them then shredding them. would be yummy with Greek style yoghurt too. - 07 Dec 2014