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Lovely cake, the crisp topping was a pleasant surprise. Bit too much oil though, I'll use about half next time

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Nictherunner December 17, 2012

Great recipe. Moist and light at the same time. Very easy to make - the most tedious bit was grating the parsnip but hey it is worth it. I love it! Thanks for sharing it.

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siewyee.pang December 12, 2006

five stars for this cake!! It is wonderfull, thanks Lee!

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paulinepage September 09, 2006

Ouuuuuuuuuh, this is GOOD! Not in a million years would you guess that parsnips are in here. It's soft, fluffy, moist and has a thin crisp shell. We didn't bother with icing and didn't miss it. Only changes I made were to skip the coconut and sub chopped dried plums for the sultanas. I "grated" the parsnips with the food processor until the pieces were about the size of raisins. I will process it even more finely next time. I wasn't sure what mixed spices were so I made a teaspoon's worth of a mix of nutmeg, cloves and allspice. I baked it in a 10" springform pan as I didn't have a large enough cake tin and it all worked beautifully, as promised. Great cake, Lee.

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sugarpea June 05, 2004
Parsnip Cake