Parsnip Cake Recipe
squash preserve, whipped cream
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Ingredients
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Cake Ingredients
Squash Preserve Ingredients
Whipped Cream Ingredients
Method
Cake Directions
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 5
Bake the Cake
Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Squash Preserve Directions
- 7
- 8
Blend and Simmer
Use an immersion blender to puree the mixture until smooth. Add ground ginger and cinnamon stick, and simmer for another 10 minutes.
- 9
Cool and Store
Remove from heat and let it cool. Store in jars in the refrigerator.
Whipped Cream Directions
- 10
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.
