Spiced Fig and Parsnip Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 large eggs1 ½ cups oil2 cups dark brown sugar, packed2 cups flour2 teaspoons baking soda2 teaspoons ground cinnamon½ teaspoon ground cloves½ teaspoon freshly grated nutmeg½ teaspoon salt3 cups grated parsnips1 cup chopped dried figsYour favorite cream cheese frosting (Recipe nutrition facts do not reflect frosting.)
Preheat oven to 350° F and prepare 2 x 9 inch round cake pans by spraying with non-stick cooking spray and lining bottom of pan with a wax paper circle.
With a beater mix the eggs, oil and sugar in a medium bowl at high speed until light and fluffy. Sift in the flour, baking soda, spices and salt. Gently fold in the parsnips and chopped figs.
Pour half of the batter into one pan and the rest into the other and bake. Start checking the pans after 40 minutes and every 10 minutes after that, until a cake tester comes out clean. Cool in pan for 15 minutes then remove from pan and cool on the rack for at least an hour. Frost the cake with your favorite cream cheese frosting.
Number of Servings: 12
Recipe submitted by SparkPeople user MISS_KRISTI.
With a beater mix the eggs, oil and sugar in a medium bowl at high speed until light and fluffy. Sift in the flour, baking soda, spices and salt. Gently fold in the parsnips and chopped figs.
Pour half of the batter into one pan and the rest into the other and bake. Start checking the pans after 40 minutes and every 10 minutes after that, until a cake tester comes out clean. Cool in pan for 15 minutes then remove from pan and cool on the rack for at least an hour. Frost the cake with your favorite cream cheese frosting.
Number of Servings: 12
Recipe submitted by SparkPeople user MISS_KRISTI.
Nutritional Info Amount Per Serving
- Calories: 548.2
- Total Fat: 29.2 g
- Cholesterol: 70.8 mg
- Sodium: 348.2 mg
- Total Carbs: 69.4 g
- Dietary Fiber: 3.8 g
- Protein: 132.3 g
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