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Tipsy Apple-Parsnip Cake with Sultanas and Cider Glaze

Cook Time45 minutes
Servings: 10
Author: Cristina Sciarra, Food 52

Ingredients

  • 1/3 cup Sultanas
  • 1/3 cup + 3tbsp Apple Cider, divided
  • 1/3 cup Dark rum
  • 1 tsp Vanilla extract
  • 12 tbsp Unsalted butter, room temperature + more for greasing pan
  • 2/3 cup Light brown sugar
  • 2/3 cup Granulated sugar
  • 4 Large eggs, room temperature
  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 1/2 tsp Freshly grated nutmeg
  • 1/2 tsp Kosher salt
  • 1 Large apple (any varietal will do)
  • 1 Parsnip
  • 1 cup Confectioners' sugar
  • 1 tsp Lemon juice

Instructions

  • Add the sultanas, 1/3 c apple cider, rum, and vanilla to a small bowl or jar. Cover the container and allow to sit overnight.
  • Preheat oven to 350F. Grease a 10-12c Bundt pan.
  • Cream the butter and sugars for 3-4 minutes using a stand or hand-held mixer, until light and fluffy. Add eggs, one at a time, mixing after each addition. Whisk together flour, baking powder, cinnamon, nutmeg, and salt. Add dry ingredients to the wet, mixing until just combined.
  • Peel and core the apple, then shred with a box grater or food processor (careful not to turn into mush). Peel and grate the parsnip. Fold the grated apple and parsnip to the batter.
  • Drain sultanas, reserving the liquid. Add the sultanas and 2 tbsp of the raisin liquid to the batter and mix until just combined.
  • Spoon the batter into the prepared Bundt pan. Bake for 45 minutes, or until top is golden brown and a toothpick comes out clean. Allow cake to cool in the pan for at least 1 hour.
  • While the cake is cooling, make the glaze. In a small bowl, whisk the confectioners sugar with the remaining 3T of apple cider (or raisin liquid).
  • Invert the cake onto a serving plate and pour the glaze over the top.

Notes

If you don't have all night to wait for the rum-soaked raisins, you can simmer the ingredients from step 1 for about 20 minutes. Allow to cool before mixing into cake.
The remaining cider-rum raisin liquid is an excellent base for a cocktail while you wait for the cake to bake.
Save the cake covered on the counter. It should be good for 3 days.