Eating In

175g butter
250g light brown sugar
100ml maple syrup
3 eggs
250g self-rising flour
2 tsp baking powder
1 tsp mixed spice
250g grated parsnips
1 apple grated
50g chopped pecans
Icing
250g mascarpone cheese
4 – 5 tbsp icing sugar
2 tbsp maple syrup
Preheat oven to 180C.  Grease two 2 x 20cm sandwich tines and line bases with parchment. Melt butter, sugar and maple syrup in a pan over low heat. When cooled whisk eggs into mixture. Sift flour, baking powder and mixed spice and add to syrup mixture. Grate parsnips and apple and add to mixture. Add chopped pecans. Gently stir together. Equally divide mixture between the two tins. Bake 30 minutes. Cool cakes before icing. Make icing by mixing the mascarpone with icing sugar to thicken the cheese mixture. Best to use an electric mixer. Add 2 tbsp maple syrup.
When completely cooled ice the top of one cake with half the icing and place the other on top. Ice the top of the cake.