Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line a 900g (2lb) loaf tin.
Sift the flour, baking powder, ground spices and salt into a large bowl. Add the sugar.
In another bowl beat together the eggs and oil and pour onto the dried ingredients. Fold together well then fold in the grated parsnip, apple and walnuts.
Pour the batter into the prepared loaf tin and bake on the middle shelf for 25 minutes then turn the oven down to 170°C, fan 150°C, gas mark 3 and bake for another 20-25 minutes or until an inserted skewer comes out clean.
Leave to cool for 10 minutes before turning out to cool on a wire rack. Dust with icing sugar.
Cook's tip: This cake will store well in an airtight container for 3-4 days.
*All information included in this recipe has been provided by Produce World.