Parsnip Cake With Cinnamon And Walnut Icing

Recipe Ingredients

1 cup	198g / 7oz	Butter - plus
2 teaspoons	10ml	Butter
1/2 cup	118ml	Vegetable oil
1 cup	198g / 7oz	Sugar
1 cup	160g / 5.6oz	Brown sugar
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
2 teaspoons	10ml	Ground cinnamon
1		Salt
4		Eggs
3 cups	711ml	Shredded parsnips
1 cup	237ml	Ground walnuts
1 teaspoon	5ml	Pure vanilla extract
8 oz	227g	Cream cheese - softened
1 cup	146g / 5.1oz	Chopped walnuts
4 cups	792g / 27oz	Powdered sugar
1 cup	328g / 11oz	Simple syrup (1 cup water and 1 cup sugar
		Heated until sugar is dissolved)

Recipe Instructions

Preheat the oven to 350 degrees. Grease 2 (9-inch) round cake pans.

In the bowl of an electric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar. Cream the mixture until smooth. Sift the flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt into a small mixing bowl. Add the egg to the butter/sugar mixture, one at a time. Add the flour mixture to the butter/sugar mixture, 1/2 cup at a time. Add the parsnips, ground walnuts and vanilla. Mix well.

Pour the batter into the prepared pans and spread evenly. Place in the oven and bake for about 30 to 40 minutes or until the center sprigs back when touched. Remove from the oven and cool.

In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter. Mix well. Add the walnut pieces and remaining 1 teaspoon cinnamon. Mix well. Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.

To assemble, slice each cake in half. Place one half in the center of a serving plate. Brush the top of the cake with the simple syrup. Spread 1/2 cup of the frosting over the first layer. Repeat the above process until all of the layers are used. Ice the entire cake with the remaining frosting. Refrigerate the cake for 30 minutes. Slice the cake and serve.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C07)

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