Parsnip Spice Cake (adapted from Eggs on Sunday): The original recipe called for cupcakes, but we used a 9 inch round cake pan and it worked just fine.
1 1/2 cups all purpose flour [or, you can do as I did and substitute half whole wheat pastry flour]1 cup sugar
1 tablespoon ground ginger2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup canola oil or vegetable oil
1/2 cup whole milk
1 teaspoon vanilla extract
2 cups (packed) shredded peeled parsnips
1/2 cup pecans, toasted, chopped
Mix all ingredients and fold in parsnips and pecans at the end. Bake at 350 until done.
Maple Cream Cheese Frosting, also from Eggs on Sunday:
6 ounces cream cheese, softened (I used 8)
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
pinch of ground nutmeg
pinch of salt
1 tablespoon pure maple syrup (I like to use Dark Amber/Grade B)
1 cup confectioner’s sugar
Mix together cream cheese and butter, add other ingredients, finally add sugar. Frost cake.
I was very fond of this cake. It was most delicious and I wished I could have stayed to eat more. Perhaps I'll have to make it again, here in MN.
Cranberry Apricot Chutney (recipe from All Recipes).
Cut up apricots, and in a largish bowl put all fruit and spices. Mix. In a saucepan big enough to hold it all, add water, sugar and vinegar and stir til sugar is dissolved. Add fruit, bring to a boil, and then simmer until thickened. (10-20 minutes depending on your pan and stove)
I do like this chutney. I am going to make some for on toast. I think it would be excellent on the french bread with some brie, too!