A recipe for a wintry loaf cake made with parsnips and spices and topped with a buttermilk cream cheese frosting.
For the cake
1/2 c organic cane sugar
½ c brown sugar
1 c oat milk
2 eggs, beaten
1 ¾ c flour
1 tsp salt
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp cardamom
1 ½ c (about 2-3 parsnips) finely grated parsnips
For the frosting
8 ounces cream cheese, softened at room temperature
½ c butter, softened at room temperature
2 c organic powdered sugar, sifted
1/3 c buttermilk
1 tsp vanilla extract
For the cake
Preheat the oven to 300.
Grease a loaf pan with cooking spray, line with parchment paper, leaving 1-2 inches hanging over the side & spray again.
In a mixing bowl, mix sugar, vegetable oil & eggs.
In a separate bowl mix together flour, salt, baking soda & spices.
Gently fold dry ingredients into wet, mixing until just combined.
Fold in parsnips, mix until immersed, being careful not to over mix.
Pour into prepared pan & bake in preheated oven for 50- 60 minutes.
Let cool completely in pan.
For the frosting:
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Add powdered sugar alternately with buttermilk, beating at a slow speed until well blended after each addition.
Add vanilla & beat again.
Once completely cooled, remove loaf from pan, frost.
Top with sugared cranberries and sage.
Or, try topping with toasted nuts, pomegranate seeds, candied ginger, candied rosemary, or orange zest.