Triple-Layer Parsnip Cranberry Cake
Author: 
Recipe type: Dessert
 
Recipe from EVERYDAY DORIE: The Way I Cook by Dorie Greenspan.
Ingredients
  • Cake:
  • 2 cups (272g) all-purpose flour
  • 2 teaspoons ground coriander
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • 1 tablespoon minced peeled fresh ginger (I used 1 teaspoon finely grated ginger)
  • Finely grated zest of 1 small orange
  • 1 cup (240ml) neutral oil, such as canola
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 pound (454g) parsnip, trimmed peeled and grated (3 cups) - Carrots will do in a pinch, although it will not be the same.
  • 1 cup (120g) chopped pecans or other nuts, toasted or not
  • ½ cup (50g) chopped fresh cranberries
  • Cranberry Filling:
  • One 12-ounce (340g) bag cranberries (if frozen, don't defrost)
  • ¾ cup (150g) sugar
  • ½ cup (120g) freshly squeezed orange juice (or water)
  • 1 teaspoon minced peeled fresh ginger
  • Frosting:
  • ¾ pound (340g) cream cheese, cut into chunks, at room temperature
  • 1½ sticks (170g) unsalted butter, cut into chunks, at room temperature
  • 6¼ cups (750g) confectioners' sugar
  • ½ teaspoon fine sea salt
  • 4 teaspoons pure vanilla extract (to make homemade vanilla)
  • Candied Cranberries:
  • 1 teaspoon pasteurized egg whites
  • 1 cup fresh cranberries
  • 1 cup sugar
Instructions
  1. Preheat 325°F.
  2. Butter and line three 8x3" cake pans (or three 9-inch cake pans) with parchment paper.
  3. Whisk the flour, coriander, baking powder, baking soda and salt together.
  4. Beat the oil, sugar and brown sugar together with a hand mixer or stand mixer fitted with paddle attachment. Add the eggs, one at a time, combining well after each. Beat in the vanilla, ginger, orange zest.
  5. Add the flour and mix just until combined. Add the parsnips and nuts. Gently fold in the chopped cranberries.
  6. Divide the batter evenly among the three pans and smooth the top. Bake for about 30 to 35 minutes or until the cake is golden on top and pull away from the sides of the pans; the tops will be set and a tester will come out clean. Cool for 5 minutes, then remove the cakes from the pan and allow to cool completely.
  7. To make the cranberries: In a saucepan, cook the cranberries, sugar, orange juice and ginger until the cranberries start to thicken, about 10 minutes. Cool before using in the cake.
  8. To make the frosting: Beat together the cream cheese, butter, confectioners' sugar and salt together with a paddle attachment until smooth. Scraping the bowl often. Add the vanilla.
  9. To assemble the cake: Place one layer on the serving plate. Evenly spread a ½ inch layer of frosting over the cake. Add a ¼ cup of the cranberries and spread evenly. Lay another layer of cake, frosting and cranberries. Finish with a layer of cake and then use the remaining frosting to decorate the cake.
  10. Candied Cranberries: Coat the cranberries in the egg whites and then dredge in the sugar to lightly coat them. Allow them to dry for about 30+ minutes.
Recipe by ZoëBakes | eat dessert first at https://zoebakes.com/2018/10/25/triple-layer-parsnip-cranberry-cake/