This winter-spiced parsnip cake is moist, earthy and quite similar to carrot cake. It is enrobed in a rich vanilla buttercream and then striped with a spiced, boozy, mulled wine drizzle to make it taste of Christmas.
Mulled Wine Drizzle
The scent of mulled wine hangs in the air. Those heady smells of cinnamon and nutmeg wrap the house in a hug of Christmas as we clink and drink and be merry. Quite merry.
Isn't that one of the best things about this time of year? Meeting up with friends, gathering family together, togetherness?
As the mulled wine simmers on the stove and the doorbell rings with welcome guests, the mistletoe hangs and the tree is trimmed, that yearly feeling of excitement mingles with cheesy festive songs that blare out from the radio.
More than a hundred Christmases have been celebrated in this house, but this is the first one that is ours.
Did the past inhabitants feel the same sense of joy, did their children run in circles through the dining room, did they place their tree in the window, too? In Victorian times did they cook a goose and send out the newly-popular Christmas cards? In wartime did they make do, mend and worry? Did the people who lived here in the sixties dance to the Ronette's Sleigh Ride in miniskirts, like I did yesterday?
I love this time of year. So we'll celebrate it with a parsnip cake festooned with a mulled wine drizzle.
Parsnip Cake
Parsnip is wonderful in cake. It's similar to carrot, and although similarly sweet, it brings a lovely nuttiness. I've used all sorts of roots in cake, from parsnip cake to Root Vegetable Waste Cake - which uses roast dinner peelings! You could also try Recipes from a Pantry's Cassava Cake (which uses the root in a Filipino style dessert).
Get the recipe for Winter-Spiced Parsnip Cake with Mulled Wine Drizzle
Get the Parsnip Cake recipe
Winter-Spiced Parsnip Cake with Mulled Wine Drizzle
Ingredients
- 300 g raw parsnip approx 2
- 250 g (2 ¼ cups) plain (all purpose) flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 3 eggs
- 145 g (¾ cup) sugar
- 120 ml (½ cup) vegetable oil
- 120 g (1 cup) plain Greek yogurt
- 1 teaspoon vanilla extract
For the Vanilla Buttercream
- 140 g (½ cup) butter, softened
- 1-2 tablespoons milk
- ½ teaspoon vanilla
- 250 g (2 cups) powdered icing sugar
For the Mulled Wine Drizzle
- 30 ml (⅛ cup) mulled wine
- 100 g (3 ½ oz) powdered icing sugar
To decorate
- Edible glitter optional
Instructions
- Preheat oven to 180C/350F. Grease 2 x 9” cake tins and line the bottom with baking parchment.
- Peel and grate the raw parsnip. (You should have about 4 cups, grated). Set aside.
- Sift the flour, bicarb of soda, baking powder, nutmeg, cinnamon, ginger and salt into a large bowl. Stir in the parsnip.
- In a separate bowl, beat the eggs, sugar, oil, yogurt and vanilla together with an electric mixer.
- Fold the wet ingredients into the dry gently.
- Pour into the prepared pan and bake for 30 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin.
For the Vanilla Buttercream
- Beat the butter until smooth, then add the milk and vanilla. Add the icing sugar and beat until smooth.
For the Mulled Wine Drizzle
- Beat the mulled wine and icing sugar until smooth.
To finish:
- Spread the completely cooled cake with the vanilla icing between layers and around the top and sides. Drizzle with the mulled wine drizzle and decorate with the edible glitter if using.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Sarah :-)
Sounds lovely. Found some mulled cinder spice mix in the back of the cupboard and its made me crave something Christmasey. Would it be so wrong to try this recipe in July?
Jane
I love the thoughts of previous Christmases celebrated in your house! This year we'll be in Mums house (with Jonny cooking - YES!), and we think her house dates back to the 12th century. The a WHOLE lot of parties!
Merry xmas lovely Kate, and wishing you a fabulous new year 🙂
John
Gorgeous Cake Flavor,I loves Your recipes and Snapshots...
Low Carb Recipes
That looks so gorgeous! Never thought wine could make sure a pretty pink drizzle 🙂
Helen @ Fuss Free Flavours
I really like cakes made with oil in place of the butter, as they are so moist. Another stunning recipe.
Elizabeth
Beautiful, simply beautiful! I so love your recipes and photographs! Thank you for sharing with Extra Veg!
Kate Hackworthy
Thank you so much Elizabeth!
Johanna @ Green Gourmet Giraffe
Lovely post and such a tempting cake - I am very fond of mulled wine and have baked a cake with it but the drizzle is inspired - will keep that in mind for another christmas
littlesunnykitchen
A parsnip cake! That's really interesting! I would love a slice to try as it looks very delicious 🙂
Kerry Cooks (@kerrycooksblog)
Oh Kate, you've outdone yourself for Christmas! What a fabulous idea! Thanks for linking up with Festive Food Friday x
Patricia @ Grab a Plate
Love this post -- it's nice to take a look back and wonder! This cake is just lovely! I'm always so impressed with your use of veggies in desserts like this cake! The mulled wine drizzle is....icing on the cake! Yum!
Camilla
What a gorgeous looking cake, would love a slice with a cuppa right now:-)
recipesfromapantry
I NEED, NEED, NEED to make this cake. I don't normally know what to do with parsnip so rather excited with a cake idea.
Dominic Franks (@belleaukitchen)
what a beautiful and simple cake and that icing design is so perfect. It's Christmassy yet not overtly so. I adore it. I also love parsnip cake, all veg in cakes is good. Thanks for linking to Simply Eggcellent x
Nicole Neverman
This is such a great idea for a cake!! I bet this tastes absolutely amazing. I cannot wait to try this 🙂
Scott
I know I have never had a cake quite like that. Parsnip? Hmm, send over a piece please!
According To D
This looks SO delicious!! I love the holidays, there is so much to bake!!! Great recipe
Danielle Greco - AccordingtoD.com
supergoldenbakes
Fabulous looking cake and I love the moody shots 🙂 The mulled wine icing is a great idea too
Ceri @Natural Kitchen Adventures
I am very much intrigued by the idea of mulled wine in the drizzle. I had my first glass last week and it immediately left me craving my sofa and a snooze (annoyingly was in a pub!). Love parsnip cake - great recipe!
kellie anderson
I make parsnip cake too, but I *love* the festive festooning with mulled wine drizzle. Such yummy images too xx
the foodie couple
oh gosh - mulled wine drizzle - inspired!!
Emily
Gorgeous! I have a feeling I'd enjoy this x
sharon martin
I have never tried Parsnip cake!! As hubbie and I both love them I am going to give this a go, plus you had my mouth watering just reading the title 😉
laura_howtocook
Now mulled wine featuring as part of this cake's flavour has made me want to give it a go and maight even convert me to loving parsnips!
Jeanne Horak-Druiff
Mmmm, mulled wine, how do I love thee? Let me count the ways 🙂 Love this idea of incorporating the flavours of mulled wine in a cake - and I can imagine a parsnip cake to be super-moist!
Kate Hackworthy
It is! There is a huge amount of parsnip in it so it's really moist - even days later.
Terri
I have never heard of parsnip cake and my initial reaction was yack! But my goodness those picture make it look gorgeous and I now feel I must taste one 🙂
Kate Hackworthy
It's very similar to carrot cake.