Recipe - Parsnip-Pecan Cake

1 One fourth cup Salad oil
1 One fourth cup Sugar
2 cup Flour
1 tablespoon Baking powder
1 tablespoon Baking soda
2 teaspoon Cinnamon
One fourth teaspoon Salt
4 Eggs
3 cup Grated raw parsnips
1 One half cup Finely chopped pecans

I found a recipe for parsnippecan 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 JEWISHFOOD digest by "Donna A. Welton"
dawelton@phoenix.Princeton.EDU on 21 M, ay 1998