Parsnip Caramel Cake

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* Exported from MasterCook *

 

Parsnip Caramel Cake

 

Recipe By :Karen Hubert Allison

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup dark rum

1/2 cup yellow raisins

1 3/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

2 teaspoons freshly grated nutmeg

1 1/4 cups packed brown sugar

6 egg whites

1/2 cup applesauce

1/4 cup canola oil

1/2 cup chopped walnuts -- lightly toasted, loose skins rubbed

off

1/2 cup butterscotch chips -- optional

1 3/4 cups finely grated peeled parsnips

Caramel Merinque Frosting -- optional

1/2 teaspoon cinnamon mixed with 1 1/2 tablespoons

sugar -- optional

 

Here is my version of a spiced parsnip cake I first saw published in Sally and

Martin Stone's excellent The Essential Root Vegetable Cookbook.

 

Preheat the oven to 350 degrees. Line the bottom of a 10-inch square cake pan

with waxed paper or baking parchment to fit. Oil or butter the paper, then dust

with flour.

 

In a small saucepan, bring the rum to a simmer; remove from the heat and steep

the raisins, covered, until they are plump.

 

Combine the flour, baking soda, cinnamon, and nutmeg on a sheet of waxed paper

or in a bowl.

 

Put the brown sugar in the bowl of an electric mixer. Beat the egg whites, one

at a time, into the sugar. Beat the applesauce and oil into the egg mixture.

Fold in the dry ingredients. Fold in the walnuts, chips, raisins, and grated

parsnips.

 

Pour the batter into the prepared pan. Bake for 1 hour and 10 minutes or until

the center is firm but moist.

 

Either frost this with caramel meringue frosting, or, more than halfway through

the baking time, sprinkle the top with the cinnamon sugar This will help make

the top of the cake sweet and crunchy.

 

 

 

Source:

" The Vegetarian Compass "

Copyright:

" 1998 Karen Allison Communications, Ltd. "

 

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Per Serving (excluding unknown items): 420 Calories; 12g Fat (26.0% calories

from fat); 7g Protein; 69g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol;

375mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 3

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0