Anyone remember the old PBS series Victory Garden? It was hosted by a wonderfully plump, pleasant and down to earth woman named Marian Morash--put a ruffled bonnet on her head, and you have the Mother Hubbard you always imagined in children's books. Lovely woman. Well, this is one of her recipes. You've had (and loved) zuccini bread and carrot cake, why not Parsnip Pecan Cake? Haven't tried it myself, but I love the thought, and if I had three more eggs on hand there'd be one in the oven right now.
The recipe is for one 10" tube or bundt pan, though I'm sure a loaf would work fine:
* 1 1/4 cups cooking oil, such as safflower or 'light' olive
* 1 1/4 cups sugar
* 2 cups flour
* 1 Tb baking powder
* 1 Tb baking soda
* 2 tsp cinnamon
* 1/4 tsp salt
* 4 eggs
* 3 cups grated raw parsnips
* 1 1/2 cups chopped pecans
Preheat oven to 325 degrees F. Thoroughly combine oil and sugar. Sift together dry ingredients and add to oil and sugar, alternating with eggs. Beat well after each addition. Mix in parsnips and then pecans. Pour into buttered tube pan. Bake in a preheated 325 degrees F oven for 1 hour and 10 minutes. Cool in pan for 10 minutes before removing.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov