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

Source: Parents Magazine


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