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Parsnip cake

January 19, 2012

The beloved took Grannie out for a meal and Poppy’s visiting friends in Bristol, so Arlo and I were left to our own devices.  After an hour at swimming club (Arlo swam, I watched) we came home and had pizza with potato wedges (the beloved bought a small sack of potatoes from the same farm shop – not such a bargain, but less pressure to eat them before they sprout) and parsnip cake – to make sure we do our bit to eat the parsnip mountain.

The parsnip cake is delicious and worth sharing: Put half a cup of brown sugar, half a cup of sunflower oil (or similar) and 2 eggs into a bowl and beat well until the mixture is pale ( use a wooden spoon and feel as though you’ve really earned the cake. It’s quite hard work though).  Fold in 6oz self raising flour – this is a good cake for wholemeal flour, or half white half wholemeal. Grate 40z parsnip, 1 eating apple and mash one banana and add this to the mix. Pour into an 8inch square greased and lined tim and bake in a moderate oven for three quarters of an hour. It should be well risen, springy and lightly brown on top.

When the cake has cooled ice with a cream cheese icing – take a tablespoon of cream cheese and then gradually add as much icing sugar as you can until you have enough to cover the cake – not very precise instructions, but adequate. Serve on a pretty plate.

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