Tipsy apple-parsnip cake with sultanas and cider glaze
Cakes
Armenian cuisine
This cake is a fall and winter workhorse. It is soft, spiced with cinnamon, nutmeg, and dark rum, sweet with apples and raisins, and ever so slightly spicy with parsnip. You can make it a night ahead; it holds well. Serve it as Christmas breakfast, with tea or coffee, or as a hostess gift. Make it just because you feel like it. The apple cider in the glaze isn’t too pronounced; if you want it to be more so, you can boil-concentrate three tablespoons worth with warming spices if you like. (Or, instead of the apple cider, try some of the raisin liquid in the glaze.) Any remaining raisin liquid should definitely be repurposed into a cocktail. Feel free to increase the amount of raisins, or to add toasted walnuts. If you don’t have golden baker's sugar, substitute 2/3 cup light brown sugar and 2/3 cup white sugar instead.
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