Spice Cake with Turnip

February 15, 2008

Spice Cake with Turnip

Mary Ann Clark, Tucson CSA

Adapted from a recipe at grouprecipes.com

2/5/08: For my first attempt at making this cake (sampled by the Friday CSA group on 2/1/08) I used 1 1/2 cups of mashed turnip, no ground ginger & only 1 tsp of vanilla. I like the following version better. In this version you can detect no turnip and I like the subtle addition of the ginger.

Prep:15m Cook:40m Servings:12

2 1/2 cups whole wheat flour (grind wheat berries from Farmer Frank)

1/4 tsp salt

2 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

2 tsp baking soda

1/2 cup margarine/butter at room temperature

1 cup packed brown sugar

2 eggs

2 tsp vanilla extract

1 cup buttermilk*

1 cup cold mashed turnip**

1/2 cup raisins/dried cranberries

1/2 cup chopped walnuts

powdered sugar for topping

Directions

1 Preheat oven to 350F. Grease and flour a 13″ x 9″ pan.

2 Combine dry ingredients in a medium bowl (including buttermilk powder if using) and set aside.

3 Cream butter and sugar. Add eggs and vanilla & blend well.

4 Add buttermilk (or water if using powdered) to the creamed mixture & blend well.

5 Mix in the turnip, raisins, & nuts.

6 Add flour mixture to the turnip mixture and blend very well.

7 Pour into prepared pan and bake 40 minutes.

8 Cool completely in pan before turning out and sifting powdered sugar over cake to serve.

*May use powdered buttermilk: About 1/4 cup powdered buttermilk & 1 cup cold water.

**The raw turnips (minus the greens) weighed between 11 & 12 ounces: A medium-sized bunch of turnips by Tucson CSA standards.

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