Parsnip and fruit loaf with lemon drizzle recipe

By Angela Boggiano

  1. Serves 10-12
  2. Takes 20 minutes to make and 50 minutes-1 hour in the oven, plus cooling
  3. Rating

A fruit loaf made from parsnips? Whatever next! (Oh, did we mention how ruddy lovely it tastes?)

tried and tested
Parsnip and fruit loaf with lemon drizzle


  1. 200g mixed dried fruit
  2. 4 tbsp orange juice
  3. 2 tbsp honey
  4. 3 large free-range eggs
  5. 175ml sunflower oil
  6. 200g light muscovado sugar
  7. 225g self-raising flour
  8. ½ tsp baking powder
  9. ½ tsp bicarbonate of soda
  10. 1 tsp ground ginger
  11. 1 tsp mixed spice
  12. Grated zest of 1 lemon
  13. 225g parsnips, grated

For the icing

  1. 250g natural yogurt
  2. The juice of 1 lemon
  3. 50g icing sugar


  1. 1. Pre-heat the oven to 180°C/fan160°C/gas 4. Grease and line a 2-litre loaf tin.
  2. 2. Place the mixed dried fruit in a saucepan with the orange juice and honey and bring to a boil. Simmer for 2 minutes until the fruit is plump and the liquid has been absorbed.
  3. 3. Put the eggs, sunflower oil and sugar in a large bowl and whisk with an electric hand whisk for about 3 minutes until creamy. Sift over self-raising flour, baking powder, bicarbonate of soda, ground ginger, mixed spice and the grated lemon zest. Fold into the mix with the parsnips and the mixed fruit mixture. Spoon into the prepared tin and bake for 50 minutes-1 hour or until a skewer inserted into the centre comes out clean.
  4. 4. For the icing, beat together the natural yogurt with the lemon juice and icing sugar. While the cake is still warm, drizzle the icing over it, then transfer the cake to a cooling rack to cool completely.

Nutritional info

Per serving (based on 12): 341kcals, 13.6g fat (2.2g saturated), 5.7g protein, 53.3g carbs, 36g sugar, 0.5g salt


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