Daylily Root Cake

I recently discovered the 3 Foragers website and got tons of ideas and recipes to try with new wild edibles. Itching to get started for the season, I decided to try this daylily root cake which also incorporated maple syrup... so 2 wild edibles in one recipe. The cake lived up to its description with the grated daylily tubers... they really did give the impression of shredded coconut. Instead of the regular sugar icing suggested on the original recipe, I ended up leaving the cake plain and serving it with some leftover maple cream sauce we had in the fridge. The only difficult part was digging out the tubers which were much smaller than expected.

Ingredients:

2 c. shredded daylily tubers
1/4 c. lemon juice
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
2 eggs
1/2 c. plus 2 Tbsp oil
1/2 c. maple syrup
1/4 c. honey

for the icing:
1 c. powdered sugar
1 Tbsp milk or water
1/2 tsp. vanilla

Preparation:

Preheat the oven to 350º.
Grease and lightly flour a bundt pan.
Toss the shredded tubers and the lemon juice together.
Sift together the flour, salt, baking powder, baking soda, and cinnamon into the bowl of a mixer.
In another bowl, whisk together the eggs, oil, maple syrup, and honey.
Using the paddle, add the wet ingredients to the dry ingredients with the mixer running at low speed.
Scrape down the sides, and mix at medium speed for 30 seconds.
Fold in the shredded tubers.
Pour the batter into the prepared pan and bake 30-38 minutes, until golden and firm. Cool about 10 minutes, and invert the bundt pan onto a serving plate.
Cool the cake completely.
To make the icing, whisk the milk or water and vanilla into the powdered sugar.
Drizzle over the cake and serve.