Parsnip and Pecan Loaf – Waitrose magazine

Delicious cake to have with tea or coffee

 

I always like the family coming to tea or coffee so I can try out new recipes.

 

One grandson can’t tolerate dairy produce and this Parsnip and Pecan Loaf cake from Waitrose magazine has vegetable oil instead of margarine or butter.

Their recipe has a topping which contains cream cheese so I substituted chopped pecans. In any case, it’s easier to freeze any that’s left over if it doesn’t have a thick fluffy topping.

You can read about how I learned to cook at a Cookery School for debutantes when I was 5 months pregnant in Chapter 19 of my memoir Woman in a White Coat

My slightly modified recipe

Bake 50 mins 170°C 

Grease and line the bottom of a 900gm (small Orange) loaf tin 

150gm light brown sugar
150ml vegetable oil
2 eggs 

Weigh into a small bowl and mix:
170gm plain flour
2 teasp baking powder
½ teasp salt
1 teasp mixed spice 

200gm chopped or grated parsnip
100gm pecans lightly toasted or microwaved 3 mins and coarsely chopped. Retain a handful to scatter on the top 

Whisk the sugar, oil and eggs until pale and creamy
Stir in the flour, baking powder, salt and mixed spice
Fold in the chopped parsnips and all but a handful of chopped pecans

Pour into the greased and lined tin and smooth
Scatter with chopped pecans

Bake 50 mins 170°C
Leave to cool in the tin 5-10 mins and turn out

2 thoughts on “Parsnip and Pecan Loaf – Waitrose magazine”

    1. Yes. We had to buy a packet so there were some over. They were delicious roasted as an accompaniment to wedged roast potatoes

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