Cook the Book Fridays: Triple-Layer Parsnip and Cranberry Cake from Everyday Dorie

Triple-Layer Parsnip and Cranberry Cake from Everyday DorieThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is one I’ve had my eye on since I first got the book!

Triple-Layer Parsnip and Cranberry Cake is like a fancy version of a carrot cake (made with parsnips, brilliant!) filled with tart cranberry sauce and luscious cream cheese, frosted with that same cream cheese and and topped with sugared cranberries. It’s a spectacular photo in the book but it serves 16!!! Not exactly Covid-friendly!

Never fear…. minifying is here! . My .digital kitchen scale and my 4-inch springform pans are my friends! I made 1/4 of the recipe for two small (double layer, not triple) cakes – perfect for 4 (hungry) people!

Top view of Triple-Layer Parsnip and Cranberry Cake from Everyday DorieThis was a lot of work for 2 tiny cakes but SO worth it! There’s the cake, the filling, the frosting and the cranberries – but nothing is too difficult and you can spread it out over a few days if you need to. It’s a truly gorgeous cake (not mine, but it could be!) and it tastes AMAZING. I’ll be using parsnips in future cakes!

Slice of Triple-Layer Parsnip and Cranberry Cake from Everyday Dorie(not the best images this week because the sun sets too early and I always forget and then it’s too dark to take decent images before we eat!)

No matter what it looks like, this will be a repeat in our house! SO GOOD!

Get the recipe for Dorie Greenspan’s Triple-Layer Parsnip and Cranberry Cake on page 266 of Everyday Dorie or here.

Buy Everyday Dorie and join us cooking our way through the book!

Everyday Dorie cover on eatlivetravelwrite.com

Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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7 thoughts on “Cook the Book Fridays: Triple-Layer Parsnip and Cranberry Cake from Everyday Dorie”

  1. This cake is the queen to the chocolate king that was the final recipe the group did from Baking with Dorie. The two are a wonderful due, for those (ahem – like me) who just think one is not enough… 😉

    And as another commenter mentioned – don’t get thrown by the word PARSNIP in the title. Delicious, and not too sweet.

    Reply
  2. The first reaction in looking at your cake was: how come the cranberries are so big. The next glance, I see that you minify the cake recipe. Since I still have leftover filling and frosting, making a few small cakes is the way to go.

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  3. I happen to love your pictures of your mini-cake – those cranberries jump off the page. I did bake the “gigantic” version of this beautiful and delicious cake but gave it to The Gant front desk personnel for their Thanksgiving dinner. (They had to work on the holiday.) What I did do is bake 18 little mini bundt cakes (you have the same mold, I think). I didn’t even think of slicing them in two and filling them with sauce, I just made the sauce to pour over the top. (I was thinking only in thirds.) I had cute little boxes and containers for the cake/sauce and delivered them to all my friends in the Valley I knew were alone. It was a project on a holiday I was alone and made me feel good and useful. I used carrots instead of parsnips for these little babies. They were pretty tasty but next time I will cut the bundts in half and fill with the cranberry mixture. Thanks for the idea. Safe holidays to you both.

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