Pecan & Parsnip Loaf

 

img_4842-1The only good thing about having builders in is that I have had a chance to sit down and workout the problems with my blog, I’m using the term workout loosely because I’m not sure I’ve totally worked it out but for now I can get a post written and posted! To be honest the problem probably lies with my lack of technical knowledge… practice makes perfect! I think I should use perfect loosely too, but at least at the moment whilst I can’t do much else I don’t feel like I should be doing something better with my time because I can’t, the house is in Chaos!! I’m just going with it and hopefully soon I’ll be knee deep in fairy lights and baubles! …

This is yet another easy bake from a Waitrose magazine, very similar to a carrot cake but instead using parsnips, possibly a little sweeter but just as delicious, I’ve made it a couple of times and each time it hasn’t hung around long so it’s definitely a keeper. It worked perfectly no need for any tweaking, just how I like a recipe to be. It keeps very well for a few days, I only know this because I made one to test this out, the recipe didn’t mention if it keeps well.

You will need: A 900g loaf tin lined with baking parchment or liner. Oven preheated 170/150 fan Gas 3

Ingredients:

• 100g pecan halves

• 150g soft light brown sugar

• 150ml vegetable oil

• 2 eggs

• 170g plain flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1 tsp mixed spice

• 200g coarsely grated parsnip

Honey Frosting

• 60g unsalted butter, softened

• 100g icing sugar

• 120g Philadelphia

• 1 tbsp honey, plus extra to drizzle

Method:

Put the pecan halves on a baking tray and toast for 10-12 minuets, then tip onto a board leave to cool, then chop into small pieces.

Using electric beaters, whisk the sugar, oil and eggs for a few minutes, until pale and creamy. Fold in the flour, baking powder, salt and spice until well mixed together. Finally, fold in the grated parsnip and most of the pecans, reserving some to decorate.

Pour into the tin and bake for 1 hour, until risen and golden. Leave to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

For the topping, use electric beaters to beat the butter until pale and creamy, then add the icing sugar and mix until smooth. Add the soft cheese and beat until it forms stiff peaks, then stir in the honey and a pinch of salt until just combined. Spread over the cake and top with the remaining pecans and a drizzle of honey before serving.

For an easy cake this is delicious!

Enjoy

Deb x

2 thoughts on “Pecan & Parsnip Loaf

  1. Hi Deb
    Thank you so much for the lovely recipe, it look delicious and great for this time of the year. I hope your building works are behind you soon and you can decorate and bake in your new environment. Big hug it will be over soon. Marissa

    Like

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