This recipe is from Tammy Donroe Inman, author of Wintersweet: Seasonal Desserts to Warm the Home.

Source: Parents Magazine


Recipe Summary test

25 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°F. Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper; grease and lightly flour the pan.

  • In a large bowl, whisk together the maple syrup, vegetable oil, brown sugar, butter, and vanilla. Whisk in the eggs, one at a time. Add the flour, baking powder, baking soda, salt, and pumpkin pie spices, and mix well with a wooden spoon. Stir in the parsnips until well combined. Spread the batter evenly in the prepared pan.

  • Bake 35 to 40 minutes until the center is fully puffed and springy, and a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely on a rack. Just before serving, set the cake on a pretty plate and arrange clean leaves on top. Sift powdered sugar evenly over the cake. Carefully remove the leaves.

Nutrition Facts

265 calories; fat 14g; cholesterol 41mg; saturated fat 4g; carbohydrates 33g; mono fat 3g; poly fat 6g; insoluble fiber 1g; sugars 19g; protein 3g; vitamin a 164IU; vitamin c 2.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1mg; folate 40.7mcg; vitamin b12 0.1mcg; sodium 133mg; potassium 116mg; calcium 58mg; iron 1.1mg.