Sourdough Parsnip Cake

Well, I'd hoped to have some Ziggy kids to show you by now, but there is no progress to report on that front. Today is her technical due date, but what baby every pays attention to that! In the meantime, here's a filler post. :)

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 eggs
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.

Sourdough Parsnip Cake © April 2013 by Leigh 

at http://www.5acresandadream.com/