Ingredients
3 cups (750 mL) all-purpose flour
3 teaspoons (15 mL) baking powder
1/2 teaspoon (2 mL) salt
1 cup (250 mL) butter, softened
2 cups (500 mL) granulated sugar
1 tablespoon (15 mL) grated orange rind
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2 mL) grated nutmeg
4 eggs
1 1/2 cups (375 mL) grated parsnips
2/3 cup (150 mL) chopped walnuts or pecans
1/3 cup (75 mL) orange juice
Orange Glaze:
1 1/2 cups (375 mL) sifted icing sugar
1 tablespoon (15 mL) soft butter
1/2 teaspoon (2 mL) grated orange rind
2-3 tablespoons (30-45 mL) orange juice
Preparation
Cake: In a bowl, sift together flour, baking powder and salt; set aside. Grease and flour a 10-inch (25 cm) tube pan. In large mixing bowl, cream butter and sugar together until light and fluffy. Add orange rind, cinnamon and nutmeg. Add eggs, one at a time, beating well after each addition and occasionally scraping down sides of bowl. Stir in parsnips and nuts. Add flour mixture alternately with orange juice (3 additions of flour and 2 of juice). Turn mixture into prepared pan and bake at 350°F (180°C) for 60 to 65 minutes or until a tester inserted in centre comes out clean. Cool in pan on a wire rack for 15 minutes before turning out to cool completely. Makes 10 to 12 servings.
Glaze: Combine icing sugar and butter. Stir in orange rind. Add enough orange juice to make a slightly runny glaze. Spoon over top of cake, allowing it to run down the sides