Try this SPICED PARSNIP CAKE recipe, or contribute your own.
Suggest a better descriptionIn baking dish, combine squash and 2 tbs water, cover, microwave on high 10 min. Let stand covered 5 min. Drain, transfer to processor or blender, puree until smooth. Cool. Heat oven to 350 degrees. Grease two 9" cake pans, line bottoms, grease. *In bowl, whisk flour, baking powder, ginger, cinnamon, baking soda, salt, and nutmeg, set aside. In bowl, beat eggs, sugars, oil, vanilla, and 1 1/2 cups squash puree until combined. Add flour mixture, mix until incorporated. Fold in parsnips. Divide among pans. *Bake 40 min. or until done. Cool 10 min. Invert onto wire racks. Peel off parchment, cool. Place 1 cake layer onto a plate. Top with one third of frosting. Add second layer on top. Spread remaining frosting on top of cake.
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Serving Size: 1 Recipe (5029g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 12847 | ||
Calories from Fat: 7569 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 841g | 1121 % | |
Saturated Fat 204.8g | 1024 % | |
Monounsaturated Fat 228.7g | ||
Polyunsanturated Fat 362.3g | ||
Cholesterol 514.2mg | 158 % | |
Sodium 59214.6mg | 2042 % | |
Potassium 9131.7mg | 240 % | |
Total Carbohydrate 1371.7g | 403 % | |
Dietary Fiber 54.1g | 216 % | |
Sugars, other 1317.6g | ||
Protein 56.6g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12847
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