Friday, April 29, 2011

Parsnip Spice Cake with Ginger Cream Cheese Frosting

Sense of Home

Parsnip Spice Cake with Ginger Cream Cheese Frosting
~from the Sense of Home Kitchen adapted from a March 2006 Bon App├ętit recipe~
12 to 16 servings

1 1/2 cups all purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup butter, room temperature
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1/2 cup walnuts, chopped

4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 tablespoons heavy cream
2 teaspoons grated peeled fresh ginger
3 cups (about 12 ounces) powdered sugar

Preheat oven to 350 degrees F.  Butter and flour a 13x9x2-inch baking pan.  Combine flour, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in a medium-sized bowl, stirring to combine.  

In a large mixing bowl, cream butter and sugar, add eggs, buttermilk, and 1 teaspoon vanilla while whisking.  Gradually add the flour mixture, stirring to just combine.  Stir in parsnips and walnuts.  

Transfer batter to prepared pan.  Bake until tester inserted into center comes out clean, about 25 minutes.  Cool completely.

For Frosting
Beat cream cheese and butter in a large bowl until smooth.  Beat in heavy cream, grated ginger, the remaining 1/8 teaspoon salt, and the remaining 1/2 teaspoon vanilla.  Gradually add powdered sugar and beat until smooth.  Spread the frosting over the cake and serve.