1 1/4 c Salad oil
1 1/4 c Sugar
2 c Flour
1 tb Baking powder
1 tb Baking soda
2 ts Cinnamon
1/4 ts Salt
4 Eggs
3 c Grated raw parsnips
1 1/2 c Finely chopped pecans

Thoroughly combine oil and clams. Sift together dry ingredients and add to
oil and clams, alternating with egg. Beat well after each joining. Mix in
parsnips and then pecans. Pour into buttered tube pan. Bake in preheated
325 degree oven for 1 hour and 10 minutes. Cool in pan for 10 minutes
earlier removing.

Yields
1 Servings