As the recipe name suggest, this is rather nice with tea (or coffee). The recipe calls for quite a lot of citrus zest–lemon, orange, or what have you. If you don’t have any, or not enough, you can add half a teaspoon of lemon or orange extract for every teaspoon of zest called for. Or, dried versions of the zest, in the same proportion of half a teaspoon dried to a teaspoon fresh. The parsnips are cooked and mashed before being added to the batter. I think that carrots would work nicely here, though they might overpower the citrus.
1/2 cup (1 stick) butter, softened
1/2 – 1 c sugar
1 c cooked, mashed parsnips
1 t vanilla extract
2 c flour–white, whole grain, or a combination
1 1/2 t baking powder
4 t finely grated citrus rind–lemon, orange, tangerine…
1/4 t salt
1/3 c (icing) sugar
3 T citrus juice–use the juice of whatever citrus zest is in the cake
1. Preheat oven to 325°F. Grease a 9- x 5-inch loaf pan.
2. Cream the butter and sugar until fluffy. Add eggs, one at a time, beating to incorporate. Stir in parsnips and vanilla.
3. Combine flour(s), baking powder, zest, and salt. Stir into butter mixture just until combined. Scrape into prepared pan and bake for about 1 hour or until a tester inserted in the center comes out clean.
4. Meanwhile, combine sugar and juice and stir until sugar is completely dissolved. You can gently heat the mixture to speed up the process, but I didn’t need to.
5. When the loaf is done, place on a cutting board. Use a skewer or a sturdy toothpick to pierce the loaf deeply all over the top. Brush the glaze evenly or gently, slowly pour the glaze over the hot loaf. Let cool in pan for 15 minutes. Turn out and let cool on a wire rack, glazed side up.