1. Preheat the oven to 350°F. Grease a 9-inch round cake pan. In a medium
bowl, whisk together the eggs, oil, sugar, baking soda, salt, ginger,
and cloves. Add the parsnips, cherries or cranberries, and walnuts and
whisk thoroughly. Stir in the flour and mix until fully combined.
2. Pour
the batter into the cake pan and bake until a toothpick inserted into
the center comes out clean, about 40 minutes. Let cool for 5 minutes in
the pan before inverting onto a cooling rack to cool completely.
3. We like this unfrosted, but you might sprinkle
with powdered sugar, spread with cream cheese or frost with a cream cheese frosting . Keeps for
up 3 days at room temperature or 5 days in the refrigerator.
