Feeling Parsnippity

1 cup wholewheat flour
1 cup of all-purpose flour
1½ cups sugar (set aside 2 Tbs for the apricots)
½ tsp of salt
1 tsp soda bicarbonate
½ tsp fresh grated nutmeg
1 cup chopped dried apricots
3 eggs
³/₄ cup vegetable oil
2 cups peeled parsnips  (about 3)
1 tsp vanilla
2 tsp fresh grated ginger

This old Yorkshire recipe is really another take on our old favorite carrot cake. Yorkshire cooks use hazelnuts but I’m allergic and use apricots. Feel free to use hazelnuts or walnuts – both are yummy!