Parsnip Dark Spice Cake

Parsnip Dark Spice Cake

by Georgeanne Brennan from down to earth Great Recipes for Root Vegetables

INGREDIENTS

7 tablespoons plus 1 teaspoon margarine

1 medium-sized parsnip

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup sugar

1/3 cup raisins

1/2 teaspoon salt

1 teaspoon finely grated fresh ginger

1/4 teaspoon ground cloves, preferably freshly ground

1 teaspoon ground cinnamon, preferably freshly ground

1 cup water

The parsnips, like carrots in carrot cake, add moisture, texture, and fluffiness. Although not necessary, freshly ground spices bring an intense aroma and exotic taste to the finished product. Sprinkled with confectioners' sugar, spread with a buttercream frosting, or left plain, this is a cake for teatime, family desserts, or to nibble along with ice cream. This recipe was adapted from one that has been handed down in my husband's family through several generations.

Directions

Preheat an oven to 325° F. Using the 1 teaspoon margarine, grease a 9-by-13-inch baking dish.

With a vegetable peeler or paring knife, peel the parsnip. On the fine holes of a handheld grater, grate the parsnip to measure 1/2 cup. Set aside. Reserve any leftover parsnip for another use.

Combine the flour, baking powder, and baking soda in a large bowl and set aside. Put the sugar, raisins, parsnip, 7 tablespoons margarine, salt, ginger, cloves, cinnamon, and water in a saucepan. Place over medium heat and bring to a boil. Boil for just 1 or 2 minutes until the margarine has melted and the raisins are plumped. Remove from the heat and let stand until cooled to lukewarm. Pour the lukewarm parsnip-raisin mixture into the flour mixture and stir just enough to moisten the dry ingredients; do not overmix. Pour the batter into the prepared baking dish.

Bake until the edges of the cake start to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let coot in the dish on a rack or countertop for 10 to 15 minutes before serving. Cut into 3-by-4-inch pieces to serve.

This and many other wonderful recipes may be found in
Georgeanne Brennan's Down to Earth from Chronicle Books