How to make it

  • Preheat oven to 350°F.
  • Butter and flour 13x9x2-inch baking pan.
  • Sift together flour, sugar, ground ginger, baking powder, cinnamon, ¾ teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk dry ingredients to combine.
  • Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine.
  • Pour this egg mixture over dry ingredients; stir until just combined. Don’t overstir or you run the risk of making a tough cake.
  • Stir in parsnips and walnuts.
  • Transfer batter to prepared pan.
  • Bake until tester inserted into center comes out clean, about 25 minutes.
  • Cool cake completely in pan on rack.
  • To make the frosting:
  • Beat cream cheese and butter in large bowl until smooth.
  • Beat in fresh ginger and remaining ⅛ teaspoon salt and ½ teaspoon vanilla.
  • Gradually add powdered sugar and beat until frosting is smooth.
  • Spread over cooled cake.
  • This cake can be prepared 1 day ahead. Cover and chill.

Reviews & Comments 2

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  • vertangie 11 years ago
    This I Will have to try. I adore parsnips and have been reading a lot about how the victorians used parsnips for a lot of puddings, sugar being so expensive. Looks yummy.
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  • noir 11 years ago
    Wow...a parsnip recipe!:)
    Was this review helpful? Yes Flag

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