Pear and parsnip cake recipe ??

[Chef #mom of twins]

We made a delicious pear and parsnip cake and now it seems the website is no longer available. It had pears, cinnamon, parsnips, raisins and that is as much as we can remember. It was so moist and delicious.

any ideas ?

Heather

[Karyl Lee]

I didn't turn anything up in the cursory database search here that I just did, but I found a pear and parsnip puree that you could make and use instead of applesauce in a cake of that type, which should have raisins and the spices you'd mentioned. Take a look at this-although I'd leave out the white pepper..
http://www.food.com/recipe/pear-parsnip-pur-e-212899

[1Steve]

Fond this one from a Google Cache of a deleted website. Not sure it's the site you were talking about:

Parsnip, pear and sultana cake
Posted on July 20, 2011 by sugarunderfoot

I recently found the Riverford Farm cookbook in a very cheap bookshop and snapped it up, my mum has a copy and I love the veg-packed recipes! Flicking through it I marked loads to make in the future, but one that really stood out was parsnip cake. Described as ‘nutty’ it sounded really interesting….then I went to London and on a stall in Borough market there was parsnip and pear cake and I decided this was even better still!

This weekend when we were at home I told my mum I was going to make her one of these cakes, she looked very sceptical, but I persisted and my adaptation of the recipe worked beautifully. This is an amazing cake, if you didn’t tell people that it had parsnip in they would never guess! It really does just add a nutty flavour, the chunks of pear and sultana are refreshing. My mum ate a slice straight away and was a convert and my housemates in Bristol must have liked it as the few slices I brought back for them went very quickly!

It is a very easy cake, mix up the normal cake ingredients, add in grated parsnip, chopped up pear and sultanas and you are done! Very good eaten warm, but just as good the next few days with a cup of tea. Enjoy!

Parsnip, pear and sultana cake

(adapted from a recipe in the Riverford Farm Cookbook)

Ingredients

9oz (250g) self raising flour
9oz (250g) sugar
9oz (250g) marg/butter
4 eggs
5oz (125g) peeled and grated parsnips (maybe 2-3 small ones)
2 pears (I used Williams), peeled and diced
4oz (100g) sultanas
1 tsp mixed spice

Method:

Mix the butter and sugar together until creamy. Add the eggs and beat in one at a time, adding the flour and mixed spice as you go. Once all combined, stir in the parsnip, pear chunks and sultanas.

Pour into the prepared tin (I used a 20x30cm tray) and bake at 180C for 40 minutes, check it is cooked with a skewer, may need a little more time depending on the size of tray used!

Eat a slice straight away then serve to your unsuspecting friends!

Found 2 other versions linked below.





http://jojosculinaryadventures.blogspot.com/2011/07/parsnip-pear-cake.html

http://www.thecakehunter.co.uk/2012/10/pear-parsnip-and-ginger-cake.html

[Chef #mom of twins]

Thank you for the responses and yes this is a memorable cake for sure. My husband first tried it in Australia and could never get it out of his head. Then one day he decided he needed to attempt to make it. We loved it but somehow that website and recipe had disappeared.

I found this one from Australia which is pear and apple but I substituted it for pear and I've attempted to add this recipe to this website. (still up for review) This recipe was more moist than our previous attempt. Next time I will try it with the walnuts and possibly a cream cheese icing. There is something nice how this cake isn't overpoweringly "sweet" and there is something nice about that which I had to ruin with the cream cheese icing.

[Chef #mom of twins]

Steve, it is time for our family to make this recipe again and I wanted to thank you again for searching for the above recipe. This was the exact recipe that we were looking for. Food always makes life a bit sweeter.

cheers,

Heather

[Zeldaz]

You might want to post it in the database so it never gets lost and others can try it.