Pecan and parsnip loaf

1. Preheat the oven to 170°C, gas mark 3; line a 900g loaf tin with baking parchment. Put the pecan halves on a baking tray and toast for 10-12 minutes, then tip onto a board. Leave to cool, then chop into small pieces.

2. Using electric beaters, whisk the sugar, oil and eggs for a few minutes, until pale and creamy. Fold in the fl our, baking powder, salt and spice until well mixed. Finally, fold in the parsnip and most of the pecans, reserving some to decorate. Pour into the tin and bake for 1 hour, until risen and golden. Leave to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

3. For the topping, use electric beaters to beat the butter until pale and creamy, then add the icing sugar and mix until smooth. Add the soft cheese and beat until it forms stiff peaks, then stir in the honey and a pinch of salt until just combined. Spread over the cake and top with the remaining pecans and a drizzle of honey before serving.