Recipes

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

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.