Parsnip and fruit loaf with lemon drizzle

Name: Parsnip and fruit loaf with lemon drizzle
Yield: For lots of people
Cuisine: British recipes
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

Medium
February 2009

Medium
February 2009

For lots of people
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

Nutrition: per serving

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

For 12 servings

Save recipe

Save

Save recipe Print

Rate

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

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