| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Salad oil |
| 1 1/4 |
c |
Sugar |
| 2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1 |
tb |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 4 |
|
Eggs |
| 3 |
c |
Grated raw parsnips |
| 1 1/2 |
c |
Finely chopped pecans |
INSTRUCTIONS
I found a recipe for parsnip-pecan CAKE (not bread, but these things are
subjective) in Marian Morash's VICTORY GARDEN COOKBOOK, so perhaps it is
what you remember.
1 10" Tube pan/Preheat oven to 325 degrees F
Thoroughly combine oil and sugar. Sift together dry ingredients and add to
oil and sugar, alternating with eggs. Beat well after each addition. Mix in
parsnips and then pecans. Pour into buttered tube pan. Bake in preheated
325 degree oven for 1 hour and 10 minutes. Cool in pan for 10 minutes
before removing.
Posted to JEWISH-FOOD digest by "Donna A. Welton"
<dawelton@phoenix.Princeton.EDU> on 21 M, ay 1998
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