Parsnip Cake

  • 1 1/4 cups salad oil
  • 1 1/4 cups sugar (or equivalent honey)
  • 2 cups flour
  • 1 Tb baking powder
  • 1 Tb baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 3-4 eggs
  • 3 cups grated raw parsnips
  • 1 1/2 cups finely chopped nuts (pecans, walnuts, or almonds)

Thoroughly combine oil and sugar.  Sift together dry ingredients.  Add to oil and sugar mixture, alternating with eggs and beating well after each addition.  Mix in parsnips, then nuts.  Pour into greased pans or spoon into muffin tin.  Bake in preheated 325 degree oven until cooked through (1 hr and 10 minutes for cake and approx. 20 minutes for muffins).

From The Victory Garden Cookbook by Marian Morash.

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