A layer cake is like a fanfare: It blares “Celebration!” This cake is meant for birthdays and anniversaries, graduations, holidays—I love it for Thanksgiving—house parties and any time you want to make a big group of people happy. Full of flavor, it’s based on nuts, cranberries and grated parsnips, a vegetable that might not spring to mind immediately when you’re thinking cake. I’m sure that’s how people felt when carrot cakes were new. In fact, this is very much like a carrot cake—complete with cream cheese frosting—and if you wanted to swap the sweet, earthy parsnips for sweet, earthy carrots, or combine the two, that would be fine.
The cake is double-filled—it gets a layer of cream cheese frosting and then one of gingered-cranberry jam, made lickety-split. It’s a fabulous combo, and the brilliant color of the cranberries makes the cake that much more of an occasion. I’ve given you a recipe for enough frosting to completely cover the cake, but whether you do or don’t is your decision. I love the look of the cake with bare sides, so that you can see the double-decker filling, or with just a thin swipe of frosting for a skim coat. So many choices. All delicious.
Excerpted from Everyday Dorie © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.