Spiced Parsnip Cake
A tender, gently spiced quickbread that highlights the natural sweetness of parsnips with hints of honey and warm spice perfect for fall.
Ingredients
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2/3 cup brown sugar
1/2 cup neutral oil
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
2 cups finely grated parsnip
1/4 cup honey
Optional: 1/2 cup chopped walnuts or pecans
Method
- Preheat oven to 350 F. Grease and line a 9x5 inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
- In a large bowl, whisk together brown sugar, oil, eggs, buttermilk, vanilla and honey until smooth.
- Stir dry ingredients into wet until just combined. Fold in the grated parsnips and nuts if using.
- Pour into prepared baking pan. Bake for 50-60 minutes until toothpick inserted in the center comes out clean.
- Transfer to wire rack after 10 minutes and cool completely before cutting.
