If parsnips are similar to carrots, and I can make a carrot cake, then why not a parsnip cake? This is the kind of thing you think about when you have a bumper crop of parsnips. This recipe combines my basic sourdough cake recipe with a carrot cake recipe, substituting grated parsnips for the carrots.
|A plain but tasty cake. I don't usually frost my cakes. We like our|
desserts, but I like to keep them as simple and low sugar as possible.
2 1/3 cup sugar
1/2 cup shortening (I use non-hydrogenated organic)
1 cup whole wheat sourdough starter
2 cups unbleached flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp vanilla
2 cups grated parsnips
Combine and beat well. Pour into greased bundt pan. Bake at 350° F for about 40 minutes or until done.
This recipe is linked to Food on Friday: Parsnips and Pumpkin recipes, over at Carole's Chatter.