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Parsnip Cake With Cinnamon And Walnut Icing
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Cup Plus 2 teaspoons butter
/2 Cup Vegetable oil
Cup Sugar
Cup Brown sugar
Cup Flour
Teaspoon Baking powder
Teaspoon Baking soda
Teaspoon Ground cinnamon
Pinches salt
Eggs
Cup Shredded parsnips
Cup Ground walnuts
Teaspoon Pure vanilla extract
Ounce Cream cheese; softened
Cup Chopped walnuts
Cup Powdered sugar
Cup Simple syrup; (1 cup water, 1 cup sugar heated until sugar is dissolved)
Preheat the oven to 350 degrees F. Grease 2 (9−inch) round cake pans. In the
bowl of an electric mixer, fitted with a paddle, combine the 1/2 cup of the
butter, oil, sugar and brown sugar.. Cream the mixture until smooth. Sift
the flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt into a
small mixing bowl. Add the egg to the butter/sugar mixture, one at a time.
Add the flour mixture to the butter/sugar mixture, 1/2 cup at a time. Add
the parsnips, ground walnuts and vanilla. Mix well. Pour the batter into the
prepared pans and spread evenly. Place in the oven and bake for about 30 to
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0 minutes or until the center sprigs back when touched. Remove from the
oven and cool. In the bowl of an electric mixer, combine the cream cheese
and remaining 1/2 cup butter. Mix well. Add the walnut pieces and remaining
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teaspoon cinnamon. Mix well. Add the powdered sugar, 1 cup at a time and
mix until the frosting is spreadable. To assemble, slice each cake in half.
Place on half in the center of a serving plate. Brush the top of the cake
with the simple syrup. Spread 1/2 cup of the frosting over the first layer.
Repeat the above process until all of the layers are used. Ice the entire
cake with the remaining frosting. Refrigerate the cake for 30 minutes. Slice
the cake and serve.
Yield: 12 servings
Parsnip Cake With Cinnamon And Walnut Icing
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