Spiced Parsnip Cake {Putting Down Roots}

I love parsnips. And I thought - instead of making a carrot cake - I would make a parsnip cake for one of our Thanksgiving desserts. Actually, I didn't make it. I just had the idea to make it. And the Enthusiastic Kitchen did all the work. It was delicious.

Ingredients makes one 11" round cake

• 2 C flour
• 1/2 C almond meal 
• 1/2 C shredded coconut
• 2 1/2 t baking powder
• 1 t baking soda
• spices (I saw that D used white cardamom pods, ground ginger, nutmeg, cinnamon...not sure what else...and I definitely didn't see his measurements)
• 1/2 C buttermilk, room temperature
• 1/2 C ginger syrup
• 3/4 C organic granulated sugar
• 4 large eggs, room temperature
• 1 t pure vanilla extract
• 1/2 C butter, melted and cooled
• 2 C shredded parsnips (that was approximately 3 medium parsnips for us)
• [see below for Ginger Buttermilk Glaze]

Procedure

Preheat the oven to 325º F. Butter your baking dish and set aside; I used an 11" round baking stone.

Combine the dry ingredients in a large bowl - except the parsnips. Whisk the wet ingredients together in a different bowl.

Incorporate the wet ingredients into the dry ingredients, and stir until moistened. Fold in the parsnips.

Pour into prepared pan, and bake until center springs back, approximately 35 to 40 minutes. Let cool completely.

Ginger Buttermilk Glaze

• 1/4 C ginger syrup
• 1/4 C butter
• 1/2 C buttermilk, room temperature

Combine the syrup and butter in a medium saucepan. Heat until the syrup starts to boil and the butter is melted. Allow to cool for a few minutes, then whisk in the buttermilk. Pour glaze over the cake before serving.

I served this with Halter Ranch's Vin de Paille. Tasting notes to follow. It was a delicious pairing.