This 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!
This 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!
(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.
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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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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.
I did get thrown by PARSNIP – it seemed an odd combination, not likely to work… but clearly, it did.
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.
how cute are these baby cakes with the sugared cranberries?!? this was certainly a winner.
Sounds like minifying saved the day. This cake was a lot of work but so worth it. Kudos to you for making the sugared cranberries too.
This was a gorgeous cake and oh so delicious!! Who knew parsnips could make a cake taste so good haha! Good job on the mini.
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.