Recipe Archives->Cakes->Parsnip 01

Spiced Parsnip Cake with Pecans

Butter for greasing the baking pan
2 cups unbleached flour
1 tablespoon baking powder
1 tablespoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground mace
1 1/4 cups Sucanat
3/4 cups organic butter softened
1/2 cup mild vegetable oil
4 eggs, at room temperature
3 cups peeled and grated raw parsnips (about 3 large parsnips)
1 1/2 cups finely chopped pecans

Preheat oven to 325 degrees F. Lightly coat a 10-inch Bundt pan or
tube pan with butter.  Sift the flour into a large bowl. Stir in
the baking powder, baking soda, cinnamon, salt and mace.  In another
bowl, combine the Sucanat, butter and oil; beat with an electric
mixer until fluffy. Add one egg and beat well. Add about one-quarter
of the flour mixture and beat well. Repeat the process until all
of the eggs and flour mixture are used and well combined.  Stir in
the parsnips and pecans.  Pour the batter into the pan and bake
until a toothpick inserted near the center comes out clean, about
one hour.  Remove the pan from the oven and set it aside to cool
on a wire rack for 10 minutes. Carefully remove the cake from the
pan. Serve warm or at room temperature.

Delicious with a traditional glaze or frosting, or serve it with a
warm fruit compote or applesauce.

Printable version: parsnip01.txt.