¾ teaspoon ground allspice
¾ teaspoon ground cloves
3 large eggs
½ cup canola oil or other vegetable oil
½ cup whole milk
1½ teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
½ cup walnuts, toasted, chopped
4 ounces Philadelphia-brand cream cheese, room temperature
2 tablespoons (¼ stick) unsalted butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups (about 12 ounces) powdered sugar
Preheat oven to 350°F. Butter and flour 13×9×2-inch metal baking pan. Combine flour, 1 cup sugar, ground ginger, baking powder, cinnamon, ¾ teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining ⅛ teaspoon salt and ½ teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Here’s a cake you can make any night of the week on a whim, since there are just seven staple ingredients used for both the cake and glaze—all of which you’re likely to have on hand. If you don’t have self-rising flour, use all purpose flour instead and add 1¾ teaspoons baking powder and ½ teaspoon salt. For a pretty garnish, grate some fresh lime peel over the cake just after it’s been glazed and sprinkle with blackberries or raspberries. 9 servings
¾ cup (1½ sticks) butter, room temperature
2½ cups powdered sugar, divided
2 large eggs, room temperature
¼ cup milk
1⅓ cups self-rising flour
4 large limes
6 tablespoons sugar
Preheat oven to 350°F. Butter and flour 8×8×2-inch metal baking pan. Using electric mixer, beat butter and 1½ cups powdered sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 33 minutes.
Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 6 tablespoons. Stir lime peel, lime juice, and 6 tablespoons sugar in small bowl until sugar dissolves. Set lime syrup aside.
Using skewer, poke holes all over cake. Spoon 2½ tablespoons lime syrup into another small bowl; reserve for glaze. Spoon all remaining lime syrup evenly over hot cake. Cool cake completely in pan on rack.
Whisk remaining 1 cup powdered sugar into reserved 2½ tablespoons lime syrup; drizzle glaze over cake. Let stand 1 hour. Cut cake into squares.
The double hit of ginger comes from ground ginger and chopped crystallized ginger. 8 servings
1½ cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup (1 stick) unsalted butter, room temperature
½ cup (packed) dark brown sugar
2 large eggs
¼ cup robust-flavored (dark) molasses
⅔ cup buttermilk
¼ cup chopped crystallized ginger
½ cup chilled heavy whipping cream, whipped to soft peaksOrange-Ginger Sauce (see recipe)
Preheat oven to 325°F. Butter 8×8×2-inch metal baking pan; dust with flour. Sift flour, baking soda, ground ginger, cinnamon, salt, and pepper into small bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in molasses. Mix in half of dry ingredients, then buttermilk, then remaining dry ingredients. Fold in crystallized ginger.
Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake slightly in pan on rack.
DO AHEAD: Can be made 6 hours ahead. Cool completely. Cover with foil and rewarm in 375°F oven 10 to 15 minutes.
Cut warm cake into squares and place on plates. Top with whipped cream and Orange-Ginger Sauce and serve.
This sauce would also be delicious over vanilla ice cream or spooned over thick Greek yogurt scattered with toasted almonds. Makes about 1½ cups
3 large oranges
1 cup (about) fresh orange juice
6 tablespoons sugar
1 cinnamon stick
3 tablespoons chopped crystallized ginger
Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes of oranges, releasing segments. Transfer segments to medium bowl. Pour accumulated orange juice into measuring cup. Add enough orange juice to measure 1 cup plus 2 tablespoons. Transfer juice to medium saucepan. Add sugar and cinnamon. Cook over low heat, stirring until sugar dissolves. Increase heat and simmer until juice mixture is syrupy and reduced to 6 tablespoons, about 12 minutes. Pour over oranges. Add ginger. Cool.
DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Pudding cakes form two wonderful layers all on their own as they bake—the pudding layer settles on the bottom, and a spongy cake forms on top. Serve this warm for breakfast or dessert. 6 to 8 servings
2 cups fresh or frozen cranberries
1 cup pure maple syrup (Grade B or Grade A dark amber)
⅔ cup heavy whipping cream
¾ teaspoon finely grated orange peelPinch of salt plus ½ teaspoon salt
⅔ cup unbleached all purpose flour
⅓ cup yellow cornmeal (preferably stone-ground)
1½ teaspoons baking powder
1 large egg
3 tablespoons sugar
½ cup whole milk
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extractCrème fraîche, softly whipped cream, or vanilla ice cream
Position rack in center of oven and preheat to 400°F. Combine cranberries, maple syrup, cream, orange peel, and pinch of salt in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
Whisk flour, cornmeal, baking powder, and remaining ½ teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend.