Parsnip Cake

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Parsnip cake (tastes of oranges)
As referred to in my weekly post, a mid-way carrot cake had to change course as I went to the cupboard only not to find a carrot. The cake is based on a couple of recipes, I didn't want it too moist as the cooking times go haywire. My wife tried a Jamie Oliver recipe once that said something like 40 minutes - 2 hours later it was cooked. This cake ended up moist and tasty, but could probably have looked better in a 1 lb loaf tin not a 2 lb. It got the thumbs up from all other cake eaters in the house.

Ingredients

  • 2 oz butter
  • 2 oz sunflower oil
  • 3 oz sugar or substitute (I used xylitol)
  • 2 eggs
  • 4 oz self-raising flour
  • 2 oz sultanas
  • 1 orange, zest and juice
  • 1 oz chopped nuts (I used almonds)
  • 4 oz grated parsnip (you need about 6 oz parsnip to yield this)
  • 3 oz icing sugar for glacĂ© icing

Method
  1. Cream the butter and sugar, add the oil and continue to beat. Add the eggs and combine.
  2. Add the sultanas, orange zest, chopped nuts, parsnip, and flour. Mix / fold.
  3. Put mixture into a loaf tin, lined or greased. Bake for 30 - 40 mins at 170 °C (see note at start, these cakes are notoriously tricky on timing).
  4. Once cool, decorate with icing made from icing sugar and the orange juice.

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