• 300g self-raising flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves or allspice
  • ½ teaspoon grated nutmeg
  • ½ teaspoon salt
  • 200g light muscovado sugar
  • 4 free-range medium eggs
  • 200ml sunflower oil or light olive oil
  • 2 medium parsnips (approx 200g), grated
  • 2 crisp dessert apples, peeled and grated
  • 75g walnuts or pecans, roughly chopped
  • Icing sugar, for dusting


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line a 900g (2lb) loaf tin.

  2. 2

    Sift the flour, baking powder, ground spices and salt into a large bowl. Add the sugar.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Leave to cool for 10 minutes before turning out to cool on a wire rack. Dust with icing sugar.

  6. 6

    Cook's tip: This cake will store well in an airtight container for 3-4 days.

  7. 7

    *All information included in this recipe has been provided by Produce World.

Nutritional Details

Each serving provides
  • Energy 2165kj 517kcal 26%
  • Fat 33.0g 47%
  • Saturates 4.4g 22%
  • Sugars 24.0g 27%
  • Salt 0.8g 13%

% of the Reference Intakes

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