Parsnip Dark Spice Cake - Irish

[Guest guest]

Haven't tried this one. But I think I'll probably double the raisins

and maybe the cinnamon!

 

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Parsnip Dark Spice Cake - Irish

7 tablespoons plus 1 teaspoon margarine

1 medium-sized parsnip

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup sugar

1/3 cup raisins

1/2 teaspoon salt

1 teaspoon finely grated fresh ginger

1/4 teaspoon ground cloves, preferably freshly ground

1 teaspoon ground cinnamon, preferably freshly ground

1 cup water

 

 

Preheat an oven to 325° F. Using the 1 teaspoon margarine, grease a 9-

by-13-inch baking dish.

 

With a vegetable peeler or paring knife, peel the parsnip. On the fine

holes of a handheld grater, grate the parsnip to measure 1/2 cup. Set

aside. Reserve any leftover parsnip for another use.

 

Combine the flour, baking powder, and baking soda in a large bowl and

set aside. Put the sugar, raisins, parsnip, 7 tablespoons margarine,

salt, ginger, cloves, cinnamon, and water in a saucepan. Place over

medium heat and bring to a boil. Boil for just 1 or 2 minutes until

the margarine has melted and the raisins are plumped. Remove from the

heat and let stand until cooled to lukewarm. Pour the lukewarm parsnip-

raisin mixture into the flour mixture and stir just enough to moisten

the dry ingredients; do not overmix. Pour the batter into the prepared

baking dish.

 

Bake until the edges of the cake start to pull away from the sides of

the pan and a toothpick inserted into the center comes out clean, 35

to 40 minutes. Remove from the oven and let coot in the dish on a rack

or countertop for 10 to 15 minutes before serving. Cut into 3-by-4-

inch pieces to serve.

 

 

Source: Georgeanne Brennan's Down to Earth from Chronicle Books

Formatted by Chupa Babi in MC: 12.27.06

 

GeorgeanneNote: The parsnips, like carrots in carrot cake, add

moisture, texture, and fluffiness. Although not necessary, freshly

ground spices bring an intense aroma and exotic taste to the finished

product. Sprinkled with confectioners' sugar, spread with a

buttercream frosting, or left plain, this is a cake for teatime,

family desserts, or to nibble along with ice cream. This recipe was

adapted from one that has been handed down in my husband's family

through several generations.

 

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