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Parsnip Cake

It is always a rush in the morning, getting the kids ready for school and sorting out the days work.

This recipe is great if the morning is just too rushed and there’s nothing left in the cupboard to make a decent breakfast, and it also goes well in packed lunches or picnics.

The cake  has no taste of parsnip, just a sweet and moist texture. So if there are some in the family who don’t like the vegetable, just keep it to yourself. 

Alternatively, you could use carrots, beetroot, or a mixture of the three if you prefer.

Oaty Parsnip Cake

  • 200g butter, warmed (you can substitute with half vegetable oil, half fat)
  • 2 tbsp golden syrup, warmed
  • 1 tbsp molasses, warmed
  • 100g runny honey, warmed
  • 175g rolled oats
  • 100g self-raising flour
  • 2 eggs
  • 200g peeled and grated raw parsnips
  • 100g chopped dates or apricots
  • 1 tsp ginger (optional)
  • ½tsp mixed spice

Put the ingredients into a mixing bowl and mix everything together really well.

Pour into a large loaf tin and bake in a moderate oven (gas mark 4) for 25 to 30  minutes.

This cake needs a day to mature, but stores well in an air-tight container, or frozen.

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