Ingredients
Units
For the cake:
- 2 cups (260 g) unbleached, all-purpose flour
- 1 ½ tsp (7.2 g) baking powder
- 1 tsp (5 g) baking soda
- ½ tsp (2.6 g) kosher salt
- 3 eggs
- 1 cup (206 g) packed light brown sugar
- 1 cup (240 g) sour cream
- 2 tsp (10 g) vanilla bean paste
- ½ cup (1 stick/8 Tbsp /113 g) unsalted cultured or European-style butter, browned
- 3 medium parsnips (about ¾ pound/340 g) finely grated, tightly packed (about 2 cups)
- ½ cup (60 g) dried, pitted tart cherries
- ½ cup (57 g) walnuts, toasted and chopped
- 1 ¼ cups (155 g) confectioners' sugar
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground ginger
- ¼ tsp ground anise seed
- ⅛ tsp ground coriander
- ½ tsp ground cardamom
- ⅛ tsp ground cloves
- 6 scrapes fresh nutmeg
- ½ tsp freshly ground black pepper
- ⅓ cup milk
Instructions
- Preheat the oven to 350°F. Spray a 12-cup bundt pan with nonstick vegetable oil spray and set aside. Place a cooling rack on a rimmed baking sheet and set it aside too.
- Sift together the flour, baking powder, baking soda, and salt in a large bowl or onto a sheet of parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, combine the eggs, light brown sugar, sour cream, vanilla bean paste, and browned butter and mix until fully combined. (Or if you wish, you can do this in a mixing bowl with a handheld electric mixer.) Add the flour mixture and mix just until a combined, leaving a few small lumps, being very careful not to overmix.
- Add the grated parsnips, cherries, and walnuts and mix just until combined. Pour the mixture into the prepared bundt pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool for 5 to 10 minutes, and then carefully turn out onto the prepared cooling rack (see Kitchen Tip).
- Combine the confectioners’ sugar, cinnamon, ginger, anise, coriander, cardamom, cloves, nutmeg, and black pepper in a small mixing bowl and whisk together to combine. Add the milk, 2 Tbsp at a time, mixing between additions until the the glaze reaches a pourable consistency. Pour the glaze over the cake and allow it to drip down the sides. Serve immediately or let the glaze dry and then wrap tightly in plastic until serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi