Tipsy Apple-Parsnip Cake with Sultanas and Cider Glaze Recipe on Food52
"This cake is a fall and winter workhorse. It is soft, spiced with cinnamon, nutmeg, and dark rum, sweet with apples and raisins, and ever so slightly spicy with parsnip. You can make it a night ahead; it holds well. Serve it as Christmas breakfast, with tea or coffee, or as a hostess gift. Make it just because you feel like it. The apple cider in the glaze isn’t too pronounced; if you want it to be more so, you can boil-concentrate three tablespoons worth with warming spices if you like. (Or, instead of the apple..."
INGREDIENTS
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1/3 cup golden raisins
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1/3 cup plus 3 tablespoons apple cider, divided
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1/3 cup dark rum
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1/2 vanilla bean (or 1 teaspoon vanilla extract)
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12 tablespoons unsalted butter, at room temperature, + more for greasing the pan
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1 1/3 cups golden bakers sugar
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4 large eggs, at room temperature
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2 cups flour
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2 teaspoons baking powder
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1 teaspoon cinnamon
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1/2 teaspoon (freshly grated) nutmeg
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1/2 teaspoon kosher salt
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1 large apple (I like Jonagold)
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1 parsnip
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1 cup confectioners’ sugar
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1 teaspoon lemon juice
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