-
Preheat the oven to 325° F. Lightly coat a 10-inch Bundt pan or tube pan with butter.
-
Sift the flour into a large bowl. Stir in the baking powder, baking soda, cinnamon, salt, and mace.
-
In another large bowl, combine the sugar, butter, and oil; beat with an electric mixer until fluffy. Add 1 egg and beat well. Add about a quarter of the flour mixture and beat well. Repeat the process until all of the eggs and flour mixture are used and well combined.
-
Stir in the parsnips and pecans.
-
Pour the batter into the pan and bake until a toothpick inserted near the center comes out clean, about 1 hour.
-
Remove the pan from the oven and set it aside to cool on a wire rack for 10 minutes. Carefully remove the cake from the pan. Serve warm or at room temperature.