Ingredients:
300 grams (10 oz) flour
300 grams (10 oz) dark brown sugar
300 grams (10 oz) roasted pumpkin puree (click here to find out how to roast your pumpkin)
200 ml. vegetable oil
200 ml. buttermilk
3 large eggs
1 table spoon shredded ginger
250 grams (9 oz) shredded parsnip
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon ground clove
1 teaspoon nutmeg
150 grams (5 oz) pecans

In a large bowl mix all dry ingredients: flour, sugar, baking powder, cinnamon, ground clove, nutmeg and pecans.
In another bowl mix all wet ingredients: eggs, buttermilk, oil, ginger, parsnip and pumpkin puree.
Add the wet ingredients to the dry and mix with a rubber spatula – make sure not to over mix the batter, just enough to fold together all ingredients.
Pour the batter into a bundt cake tin, sprayed with non stick vegetable oil and bake in a preheated oven at 180C for 45 minutes. Let it cool in the tin and then place on a serving platter. Sprinkle some powder sugar on top or serve with this amazing cream cheese frosting .