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Parsnip Cake

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Parsnip Cake

2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1/2 cup butter
1/2 cup vegetable oil
3/4 cup light brown sugar
3/4 cup sugar
4 eggs
2½ cups shredded parsnips
3/4 cup walnuts ground
1 tsp vanilla

Preheat oven to 350 F. Combine and sift dry ingredients and set aside. Beat together butter, oil, and sugars. Add eggs one at a time, beating well after each. Gradually add dry ingredients and continue beating. Add parsnips, nuts, and vanilla. Spread into a greased and floured ring or bundt pan and bake for 40 minutes. Allow to cool before frosting.

Cream Cheese Frosting
1/4 cup softened butter
4 oz. cream cheese
2 cups confectioners’ sugar
1 tsp vanilla

Beat ingredients together until smooth.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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