1/2 c. butter
1 1/4 c. sugar
2 eggs
1 (16 oz.) jar sweet & sour beets
2 1/4 c. sifted all-purpose flour
1 1/2 tsp. allspice
1 tsp. cinnamon
1/4 tsp. cloves
4 tsp. baking powder
1 tsp. baking soda
1 c. coarsely chopped nuts

Beat butter with sugar until light and fluffy. Add eggs; beat well. Blend beets in electric food blender until smooth. Add sifted dry ingredients alternately with beets to butter mixture, mixing well after each addition. Fold in nuts. Turn batter into greased and lightly floured 9-cup bundt pan.

Bake at 350 degrees for 55 minutes or until cake tests done. Cool on rack for 30 minutes before removing from pan. Sift confectioners' sugar over top of cooled cake.