just as Donald said I cannot believe that a person able to profit $8702 in 1 month on the computer.
have you seen this page buzz55.com

Moist and delicious, nobody could guess what was in it they thought it was apple and cinnamon.

very nice, I wiill copy this
www.ijustcute.com

This is one of my all time favourite cake recipes. I can't wait to use it for one of my winter weddings. It is the type of cake people should try before they know what is inside it. I cannot imagine anyone not liking it!

Brilliant! My Daughter helped and we made a great job of it!
Maple syrup is my favourite and the addition of a one a day bonus!
only used 150g of Mascapone which seems enough! Very nice!
My son had 2 helping of the "Surprise Cake" (he doesn't like Parsnip's) Loved it!!!

I've just made this for a group of cake loving friends who are coming to my house tonight. There is a long standing joke about me and parsnips (just cos I'm a vegetarian) so I cant wait to see their faces when I tell them whats in it!
I only had smaller cake tins so with the leftovers I made some cupcakes, I'm looking forward to trying them.
It states 20 prep time - it took me nearly 3 times that long with all the weighing, grating and mixing - hopefully it's worth it.

This was a brilliant cake. So moist and yet not too rich. I kept everyone guessing what the ingredients were!

This was a brilliant cake. So moist and yet not too rich. I kept everyone guessing what the ingredients were!

One of the best cakes I've ever made! Like some others have said, I baked it for a bit longer, about 50 minutes. I made it in one big deep cake tin instead of two sandwich tins and it turned out wonderfully. I also used golden syrup and left out the nuts and orange juice. The only problem is it doesn't last very long :)

Took this to a friend's house last night for dessert. Disappeared fairly quickly! Definitely needs longer than 25 mins at 160 though; at least 40. 180 might be a better temp - will have to give it another go.

Lovely moist cake...

I substituted parsnip for sweet potato, maple syrup for golden syrup and marscapone for Philadelphia light! Really good, my husbands favourite cake so far.

Never had parsnip cake before, and can't say I found the idea all that appetising. Glad I decided to give it a try. I was pleasantly surprised.

Baked this for a birthday - took about 45 mins in fan oven, also used slightly less maple syrup in filling than suggested. I know it is meant to be moist but did wonder if it was a tad too moist, hard to know when it was cooked although did usual skewer test. No complaints from the eaters!! Would definitely make again, nice flavour.

Absolutely delicious, and so easy to make. Give it a try!

Lovely cake, will definitely be cooking over and over again.

I made this cake with walnuts instead of pecans and it was delicious. The parsnip keeps the cake moist without adding a parsnippy flavour. Would definately make it again.

Made this for my other halfs birthday - it was fantastic, and even after 3 days it was still moist. Very easy, and the pecans are a delicious addition.

Love this cake! I've previously made it sticking to the exact ingredients but today had a go at changing it and it was just as delicious. I used Clover light instead of the butter and 2/3 the amount of mascarpone which in total saved over 1,000 calories. I didn't have an orange so used a lemon and didn't have maple syrup (which is over £5 a bottle) so used agave syrup (which is available plain as I used or in maple syrup flavour). Baked at 160*c in my fan oven and it took 25 mins to be perfectly cooked through.

My husband rated this 'the best cake he has ever had!!'