Parsnip Cake

2 cups of flour
1 tblspn baking powder
1 tblspn bi carb soda
2 tspns cinnamon
1 ¼ tspns salt
1 ¼ cups of sugar
¾ cup of butter
½ cup of vegetable oil
4 eggs
3 cups of peeled and grated parsnip
1 ½ cups of chopped pecans

Preheat your oven to 185 degrees and grease a large spring form tin. Combine sifted flour and dry ingredients in a large bowl. In another bowl beat sugar and oil together until fluffy, add the eggs one at a time beating after each addition then gradually add the dry ingredients. Stir in the parsnip and pecans. Pour the batter into the spring form tin and bake for approx. 1 hour or until an inserted skewer comes out clean.

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