The Conyers House Parsnip Cake

2 3/4 cups whole-wheat flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/4 pound butter, melted
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 3/4 cups applesauce
1/2 cup water
2/3 cup chopped walnuts
1 cup raisins
1 cup diced raw parsnips
ICING
1/2 cup firmly packed dark brown sugar
1/2 cup powdered sugar
1/4 pound butter, melted

  1. Preheat oven to 350F. Combine flour, soda, baking powder and salt.
  2. Whisk together eggs, butter and sugar; add to dry ingredients. Stir in remaining ingredients until thoroughly blended. Pour batter into a lightly oiled 9-inch Bundt pan and bake 40 minutes.
  3. Turn out onto a wire rack and let cool completely.
  4. Combine icing ingredients, stir until smooth, and spread on top of cake.

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