Not everybody likes parsnips but my bet is that anyone will like this parsnip cake. Some nice reader whose name became separated from the recipe shared this almost a year ago. Many thanks to you, whoever you are.
I’ll bet anything that the idea for this recipe originally came from carrot cake — both carrots and parsnips being grateable, sweet roots. If you have a favorite carrot cake recipe, you could, in fact, use parsnips in place of the carrots.
The original recipe calls for ground walnuts and I did use those, but I think you could leave them out if there is a nut allergy in your household. Typically, Jamie, my husband, said the cake would be good with raisins in it.
Of course it would.
I like to bake cakes like this in a tube pan, because they are sweet enough. To make a layer cake with frosting between the layers and on top I think would be just a bit much. If you have a very sweet, sweet tooth, then by all means, bake them in layer pans, double the frosting recipe and slather away.
You also could increase the brown and white sugars by a quarter-cup each.
Come to think of it, these would make dandy cupcakes, too.
Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements.
Parsnip Cake
Yield: 12-18 servings.
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup butter
1/2 cup vegetable oil
3/4 cup light brown sugar
3/4 cup sugar
4 eggs
2½ cups shredded parsnips (3 average-size parsnips)
3/4 cup walnuts ground
1 teaspoon vanilla
milk
Preheat oven to 350 degrees Fahrenheit. Grease and flour a tube pan. Sift dry ingredients together and set aside. Beat together butter, oil and sugars. Add eggs one at a time, beating well after each. Gradually add dry ingredients, beating, then add parsnips, nuts, and vanilla. If batter is stiff, drizzle in a little milk until the batter is soft enough to drop. Spread in the pan. Bake for 40 minutes or until a tester inserted comes out clean. Allow to cool before frosting.
FROSTING
1/4 cup butter, softened
4 ounces cream cheese
2 cups confectioners’ sugar
1 teaspoon vanilla
Beat all together until smooth enough to spread.
Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.
