Parsnip and fruit loaf with lemon drizzle

Parsnip and fruit loaf with lemon drizzle
  • Serves icon For lots of people
  • Time icon Takes 20 minutes to make and 50 minutes-1 hour in the oven, plus cooling

This spiced parsnip loaf is studded with dried fruit and makes a splendid winter tea time treat.

Nutrition: per serving

Calories
341kcals
Fat
13.6g fat (2.2g saturated)
Protein
5.7g
Carbohydrates
53.3g (36g sugars)
Salt
0.5g
Calories
341kcals
Fat
13.6g fat (2.2g saturated)
Protein
5.7g
Carbohydrates
53.3g (36g sugars)
Salt
0.5g

For 12 servings

Ingredients

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

For the icing

  • 250g natural yogurt
  • The juice of 1 lemon
  • 50g icing sugar

Method

  1. Pre-heat the oven to 180°C/fan160°C/gas 4. Grease and line a 2-litre loaf tin.
  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. 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. 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.

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