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

Source: Parents Magazine

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Recipe Summary

prep:
25 mins
total:
3 hrs (includes cooling time)
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 14g; saturated fat 4g; polyunsaturated fat 6g; monounsaturated fat 3g; cholesterol 41mg; sodium 133mg; potassium 116mg; carbohydrates 33g; fiber 1g; sugar 19g; protein 3g; trans fatty acid 0g; vitamin a 164IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 41mcg; vitamin b12 0mcg; calcium 58mg; iron 1mg.
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