Natural cake batter coloring???
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I meant raspberry or strawberry juice, sorry. But if you are using whole fresh fruit, or frozen come to think of it, puree the whole lot, then put them in a pot on the stove and bring to the boil carefully. Let them simmer a while, until a lot of the water has evaporated from the fruit. You can sieve the puree before putting in the pan if you don't want the seeds in the batter. Bear in mind that this will likely make your batter taste of fruit. The fruit puree won't become jam unless you add sugar into the fruit.
I use frozen strawberry/raspberry fruit purees for flavour, but still have to add red or pink colouring if I need the batter to be a nice colour. Otherwise it can bake up a bit brown. You will need to test with reduced puree before making your final cake. I have no idea how much fruit you would need to get a really pink cake without using colouring, and it depends on what you want your cake to taste like. Where do you live, and why can't you get food colouring there?
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Here is a recipe for red cake. These are the regular kind of beets that you pickle.
For a pink cake, you must use the same total volume of puree. Use part beet and part cooked apple.