Professor Butter Beard’s Springtime Parsnip Cake
1 cup golden raisins, soaked overnight (I prefer to use apple cider)
3 cups grated parsnips
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp Chinese 5-Spice Powder
1 tsp fine sea salt
1 cup granulated sugar
¼ cup brown sugar (I prefer dark)
Zest of two oranges
¾ cup vegetable oil
¼ cup reserved soaking liquid
4 large eggs, room temperature
1 tsp vanilla paste
Frosting:
6 Tbsp unsalted butter, room temperature
8 ounces cream cheese, room temperature
½ cup confectioner’s sugar (plus more for dusting the top of the cake)
Vanilla paste and a dash of fine sea salt to taste
1) The night before, soak the golden raisins in enough liquid to cover (I prefer apple cider). When ready to bake, strain the raisins (set aside) and reserve the soaking liquid.
2) Prepare two 8” pans (butter and parchment paper) and preheat your oven to 375 degrees.
3) In a medium bowl, whisk together the flour, baking powder and soda, Chinese 5-Spice and salt. Set at the ready.
4) Grate the parsnips (usually 3-4) into another bowl and have at the ready.
5) In the bowl of a standing mixer, combine the granulated and brown sugars. Mix to break up any lumps. Add the zest and mix to combine. Add the vegetable oil, ¼ cup of the reserved soaking liquid, the four eggs and the vanilla. Mix until smooth.
6) Add the dry mixture, grated parsnips and raisins. Mix on medium speed to combine. Finish with a final fold using a spatula.
7) Evenly divide the batter between the two pans and bake for 20-25 minutes until just golden and puffed. Let the cakes cool in the pan for 10 minutes then turn onto a wire rack to cool completely.
8) For the frosting, mix all the ingredients with a standing mixer until smooth. Place one cake on your serving plate, spread all the frosting on the one layer. Top with the second later, flat side up, and slightly press together. Sift confectioner’s sugar on the top to decorate.
