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.
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.
- 300g raw parsnip (approx 2)
- 250g (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
- 145g ( ¾ cup) sugar
- 120ml (½ cup) vegetable oil
- 120g (1 cup) plain Greek yogurt
- 1 teaspoon vanilla extract
- 140g (½ cup) butter, softened
- 1-2 tablespoons milk
- ½ teaspoon vanilla
- 250g (2 cups) powdered icing sugar
- 30ml (1/8 cup) mulled wine
- 100g (3 ½ oz) powdered icing sugar
- Edible glitter (optional)
- 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.
- Beat the butter until smooth, then add the milk and vanilla. Add the icing sugar and beat until smooth.
- Beat the mulled wine and icing sugar until smooth.
- 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.
Looking for more mulled wine recipes?
Recipes from a Pantry has a lovely Orange Mulled Wine
Emily’s Recipes and Reviews has a Spiced Cherry Mullled Wine
Helen from Fuss Free Flavours has a Spiced Mulled Cider
Munchies and Munchkins’s Slow Cooker Mulled Wine
I’ve entered this recipe for Spiced Parsnip Cake with Mulled Wine Drizzle into a few blog linkies:
Extra Veg by Fuss Free Flavours, Utterly Scrummy and Elizabeth’s Kitchen Diary
Simply Eggcellent by Belleau Kitchen.
No Waste Food Challenge by Elizabeth’s Kitchen Diary and hosted this month by Jen’s Food.
Love Cake by JibberJabberUK
Tea Time Treats by Lavender and Lovage and The Hedgecombers
Festive Food Friday by Taming Twins and Kerry Cooks.