Spiced Parsnip Cake

Name: Spiced Parsnip Cake
Prep time: 30 min
Total time: 1 h 20 min
Yield: 16
Ingredients: 1 small butternut squash; 2 c. all-purpose flour; 2 tsp. baking powder; 2 tsp. ground ginger; 2 tsp. ground cinnamon; 1 tsp. baking soda; 1 tsp. salt; 1/4 tsp. ground nutmeg; 4 large eggs; 1 c. granulated sugar; c. brown sugar; 3/4 c. vegetable oil; 1 tsp. vanilla extract; 3 c. coarsely grated peeled parsnips; 1/2 c. butter; 2 package cream cheese; 2 c. confectioners' sugar; 1 pinch salt

By The Good Housekeeping Test KitchenPublished: Sep 21, 2014

Con Poulos

Yields:

Prep Time:

30 mins

Total Time:

1 hr 20 mins

Cal/Serv:

490

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This sweet root veggie makes a surprisingly delicious addition to this rich, spiced fall cake.

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Ingredients

Cakes

1
small butternut squash
2 cups
all-purpose flour
2 tsp.
baking powder
2 tsp.
ground ginger
2 tsp.
ground cinnamon
1 tsp.
baking soda
1 tsp.
salt
1/4 tsp.
ground nutmeg
4
large eggs
1 cup
granulated sugar
cup
brown sugar
3/4 cup
vegetable oil
1 tsp.
vanilla extract
3 cups
coarsely grated peeled parsnips

Brown Butter Frosting

1/2 cup
butter
2
package cream cheese
2 cups
confectioners' sugar
1
pinch salt

Directions

1. Step 1In glass baking dish, combine butternut squash and 2 tablespoons water; cover with vented plastic wrap. Microwave on high 10 minutes. Let stand, covered, 5 min. Drain well; transfer to food processor. Puree until smooth. Cool completely.
2. Step 2Meanwhile, preheat oven to 350 degrees F. Grease two 9-inch cake pans (or eight 4 1/2-inch pans). Line bottoms with parchment; grease.
3. Step 3In med. bowl, whisk flour, baking powder, ginger, cinnamon, baking soda, salt and nutmeg; set aside.
4. Step 4In lg. bowl, with mixer on medium speed, beat eggs, sugars, oil, vanilla, and 1 1/2 cups squash puree until well combined. (Reserve remaining puree for another use.) Add flour mixture; mix just until incorporated. With rubber spatula, fold in parsnips. Divide among pans. Bake 35 to 40 minutes (25 to 30 for small pans)nor until toothpick inserted into centers comes out clean. Cool on wire racks 10 minutes. With small knife, loosen layers from sides of pans. Invert onto wire racks. Peel off parchment; cool. Can be wrapped in plastic and refrigerated up to 1 day or frozen up to 2 weeks.
5. Step 5Place 1 cake layer onto cake plate. Top with one-third of frosting (recipe below); spread evenly. Add second layer on top. Spread remaining frosting on top of cake. Cake can be covered with plastic wrap and refrigerated up to 3 days.
6. Step 6To make the frosting: In 1-quart saucepan, cook butter on medium 8 to 10 minutes or until brown and very fragrant, swirling frequently. Transfer to small bowl; refrigerate until just starting to set, about 30 minutes.
7. Step 7In medium bowl, with mixer on medium speed, beat brown butter, confectioners’ sugar, and pinch salt until smooth. Makes 3 1/2 cups.