Tipsy Apple-Parsnip Cake With Sultanas And Cider Gl

Name: Tipsy Apple-Parsnip Cake With Sultanas And Cider Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup golden raisins; 1/3 cup plus 3 tablespoons apple cider, divided; 1/3 cup dark rum; 1/2 vanilla bean (or 1 teaspoon vanilla extract); ½ tablespoons unsalted butter, at room temperature, + more for greasing the pan; 1 1/3 cups golden bakers sugar; 4 large eggs, at room temperature; 2 cups flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon (freshly grated) nutmeg; 1/2 teaspoon kosher salt; 1 large apple (I like Jonagold); 1 parsnip; 1 cup confectioners' sugar; 1 teaspoon lemon juice

Servings: persons

1/3 cup golden raisins
1/3 cup plus 3 tablespoons apple cider, divided
1/3 cup dark rum
1/2 vanilla bean (or 1 teaspoon vanilla extract)
½ tablespoons unsalted butter, at room temperature, + more for greasing the pan
1 1/3 cups golden bakers sugar
4 large eggs, at room temperature
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon (freshly grated) nutmeg
1/2 teaspoon kosher salt
1 large apple (I like Jonagold)
1 parsnip
1 cup confectioners' sugar
1 teaspoon lemon juice

1
Add the raisins, 1/3 cup of the apple cider, the rum, and the vanilla bean, scraped, both seeds and pod, to a small bowl or container. Cover the bowl or close the lid on the container and allow it to sit overnight. (Alternatively, you could simmer all those ingredients together for about 20 minutes. Just allow the liquid and the raisins to cool before adding them to the cake.)
2
Heat the oven to 350u00b0 F. Grease a 9-inch diameter Bundt pan.
3
Using an electric mixer on medium speed, cream the butter and the sugar for 3 to 4 minutes, until the sugar fully melts into the butter and fluffs up. Add the eggs one at a time, mixing as you go. Sift together the flour, the baking powder, the ground cinnamon, the nutmeg, and the salt. Add the dry ingredients to the wet, mixing the batter on low speed, just until everything is incorporated.
4
Meanwhile, peel and core the apple. Peel the parsnip. Shred both. You can use a box grater, but I like to use the shredding disk of my food processor. Add the shredded apple and the parsnip to the batter.
5
Drain the raisins but reserve the raisin liquid. Add the raisins to the batter, along with 2 tablespoons of the raisin liquid. Mix on low speed, just until combined. (Any leftover raisin liquid should be put toward a cocktail or hot toddy for the cook.)
6
Spoon the batter into the greased Bundt pan and move the pan into the oven. Bake for 45 minutes, or until the top is golden brown and a toothpick comes out clean. Out of the oven, allow the cake to cool for at least 1 hour.
7
While the cake is cooling, make the glaze: In a small bowl, whisk together the powdered sugar with the remaining 3 tablespoons apple cider and the lemon juice. (Or, substitute some of the remaining raisin liquid for the apple cider.)
8
Take the cake out of the pan and move it to a plate. Pour the glaze all over the top. Covered, this cake is good for up to 2 days.

891

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup golden raisins, 1/3 cup plus 3 tablespoons apple cider, divided, 1/3 cup dark rum, 1/2 vanilla bean (or 1 teaspoon vanilla extract), and more.

Yes, Tipsy Apple-Parsnip Cake With Sultanas And Cider Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tipsy Apple-Parsnip Cake With Sultanas And Cider Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions