Cranberry Cake with Parsnips

zoebakes.com

Lala

subheading: Cake:

2 cups (272g) all-purpose flour

2 tsp ground coriander

2 tsp baking powder

1 tsp baking soda

1 tsp fine sea salt

1 cup (200g) granulated sugar

1 tbsp minced peeled fresh ginger I used 1 teaspoon finely grated ginger

Finely grated zest of 1 small orange

1 cup (240ml) neutral oil, such as canola

½ cup (100g) packed light brown sugar

4 large eggs at room temperature

1 ½ tsp pure vanilla extract homemade vanilla

1 pound (454g) parsnips trimmed, peeled and grated (3 cups)

1 cup (120g) chopped pecans or other nuts toasted or not

½ cup (50g) chopped fresh cranberries

subheading: Cranberry Filling:

1 12 oz (340g) bag cranberries if frozen, don't defrost

¾ cup (150g) sugar

½ cup (120g) freshly squeezed orange juice or water

1 tsp minced and peeled fresh ginger

subheading: Frosting:

¾ pound (340g) cream cheese cut into chunks, at room temperature

1 ½ sticks (170g) unsalted butter cut into chunks, at room temperature

6 ¼ cups (750g) confectioners' sugar

½ tsp fine sea salt

4 tsp pure vanilla extract homemade vanilla

subheading: Candied Cranberries:

1 tsp pasteurized egg whites

1 cup fresh cranberries

1 cup sugar

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