Spiced Parsnip Cake

Spiced Parsnip Cake
  • 1 small butternut squash, peeled, seeded and sliced (1½ cups pureed)
  • 2 cups flour
  • 2 tsp. baking powder
  • 2 tsp. ground ginger
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • 4 eggs
  • 1 cup sugar
  • ⅔ cup brown sugar
  • ¾ cup vegetable oil
  • 1 tsp. vanilla
  • 3 cups parsnips, peeled and coarsely grated
  • Brown Butter Frosting
  • ½ cup butter
  • 16 oz. cream cheese, softened
  • 2 cups confectioner's sugar
  • pinch salt
  1. Preheat oven to 350 degrees. Grease and flour 2-9 inch cake pans; line the bottom of each pan with greased parchment paper.
  2. Place butternut squash in baking dish with 2 tablespoons of water. Cover loosely with plastic wrap and microwave until soft when pierced with fork, about 10 minutes. Remove from microwave and let stand for 5 minutes. Drain well, and transfer to a food processor. Puree until smooth and let cool completely.
  3. In a medium bowl, whisk flour, baking powder, ginger, cinnamon, baking soda, salt and nutmeg.
  4. In a large bowl, beat eggs, sugars, oil, vanilla and 1½ cups of squash puree with an electric mixer on medium speed.
  5. Add the flour mixture and mix just until incorporated.
  6. Gently fold in the parsnips with a spatula.
  7. Divide batter between the 2 baking pans, and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  8. Carefully loosen the cake from the pan and invert on a wire rack. Remove the parchment paper and cool completely before icing the layered cake.
  9. Brown Butter Frosting
  10. In a small saucepan, melt butter and cook on medium heat for 8 to 10 minutes, or until it is brown and very fragrant, stirring frequently. Transfer to medium bowl and refrigerate until just starting to set, about 30 minutes.
  11. Add cream cheese, confectioners sugar and salt to the cooled brown butter; beat with electric mixer until smooth.
You will only need 1½ cups of the squash puree. Any remaining squash can be frozen and used later for the recipe or used in soup, like our Butternut Squash and Apple Soup.


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