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Not really worth the effort cake

February 8, 2012

Some things work better than others; this is a universal truth which can be applied to all manner of things:  people, cars – machines in general in fact – and especially cake recipes. This prune and parsnip cake is a case in point.

From the outset some might say it wasn’t promising, the combination of prune and parsnip not being comfortable although the the repetition of the letter p is faintly pleasing (say it out loud). It’s also quite a lot of effort as you have to peel, chop and cook parsnips and then mash them (it doesn’t make much of an inroad into the parsnip glut either) and you also have to soak prunes overnight.

Arlo was not expecting to like it. Poppy wasn’t convinced either. “It’s got no fat in it ” I said in its defence. I could see that this would cut no ice. Undeterred I made the cake which in the end tasted a little like a malt loaf. It’s not bad, but it would have been better if I hadn’t iced it with a cream cheese icing, and definitely better if I hadn’t put a blue milk chocolate bean on top. The colour ran. You live and learn.

Prune and parsnip cake: 200g (about 7oz) prunes soaked overnight in half a cup of apple juice and then mashed, 125g (about 4 oz) cooked mashed parsnip, 125g sugar, 175g (about 6oz)s self raising flour, 50g (about 2oz) cocoa powder, 3eggs.  Mix all the ingredients together and bake in a greased and lined 8″ square tin for about 45 minutes in a moderate oven. Eat without icing.

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2 Comments leave one →
  1. jessica meredith permalink
    February 9, 2012 10:19 pm

    I think the choice of plate makes it look more inoffensive than it obviously is,wise plate choice at least…..Birthday Wishes to your Beloved.

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