The Crier’s “Recipe of the Week”
Parsnip Spiced Bundt Cake
A twist on the classic carrot cake; this delicious cake features Ontario parsnips. Parsnips make this cake rich and moist. Perfect for a teatime treat.
Preparation Time: 25 minutes
Baking Time: 1 hour
Cooking Time: 3 minutes
Serves 12 to 14
1 cup (250 mL) each all-purpose flour and whole wheat flour
1 tbsp (15 mL) ground cinnamon
1 tsp (5 mL) each baking soda and baking powder
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) each ground nutmeg, ground allspice and ground cloves
1/4 tsp (1 mL) salt
2 tbsp (25 mL) ground flax seeds
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) vegetable oil
4 Ontario Eggs
1/2 cup (125 mL) Ontario Milk
4 cups (1 L) grated Ontario Parsnips
1 cup (250 mL) walnut pieces
Glaze:
1/4 cup (50 mL) block cream cheese, at room temperature
3 tbsp (45 mL) Ontario Maple Syrup
2 tbsp (25 mL) each Ontario Sour Cream and Milk
In medium bowl, sift together all-purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, ginger, nutmeg, allspice, cloves and salt. Stir in flax seeds; set aside.
In large bowl, whisk together sugar and oil. Whisk in eggs 1 at a time; add milk. Using spatula, stir in flour mixture until blended. Stir in parsnips and walnuts.
Spoon mixture into greased and floured 10-inch (25 cm) Bundt pan, smooth top. Bake in 325°F (160°C) oven, for 1 hour or until toothpick inserted in centre comes out clean. Let cool in pan, on wire rack for 5 minutes. Run knife around edge then carefully turn out onto rack and cool completely.Glaze:
In small saucepan, over medium-high heat, whisk together cream cheese, maple syrup, sour cream and milk until smooth, about 3 minutes. Pour or spoon glaze over top of cake.
Nutritional Information:
1 Serving
(When recipe serves 14):
PROTEIN: 7 grams
FAT: 17 grams
CARBOHYDRATE: 39 grams
CALORIES: 330
FIBRE: 4 grams
SODIUM: 190 mg
- Printed with permission from Foodland Ontario
