Mashed Potato Spice Cake

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In a large bowl, with electric mixer at medium speed beat butter with sugar, potato, and egg yolks until light and fluffy..
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At low speed, gradually beat in flour mixture – about 1 minute.
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With electric mixer on high, beat egg whites until stiff peaks form. With wire whisk or rubber scraper, gently fold in beaten egg whites into flour mixture, using an under-over motion.
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Stir in nuts, raisins, and cherries.
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Have ready your greased 9 inch pans.
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Turn into pans, dividing evenly.
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Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.Let stand 1 minute in pans, then loosen edge with metal spatula.
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Frost with Burnt Sugar Caramel Frosting>
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Be aware if you are using heavy metal pans the radient heat can overcook your cake when out of the oven.
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for a less sweet cake you can dust lightly with powdered sugar mixed with cinnamon and cloves.
Mashed Potato Spice Cake
Serves 20
Mashed Potato Spice Cake is an old fashion spice cake, a cake that was commonly found at school ”cake bake sales”, church socials, neighborhood pot lucks or sold at the county fairs.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
355 calories
51 g
62 g
16 g
5 g
7 g
96 g
95 g
29 g
0 g
8 g
Nutrition Facts
Serving Size
96g
Servings
20
Amount Per Serving
Calories 355
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 62mg
21%
Sodium 95mg
4%
Total Carbohydrates 51g
17%
Dietary Fiber 3g
11%
Sugars 29g
Protein 5g
Vitamin A
7%
Vitamin C
7%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups all-purpose flour
  2. 5 tsp. unsweetened cocoa
  3. 2 tsp. baking powder
  4. 3 tsp. cinnamon
  5. 1/2 tsp salt
  6. 1 tsp. cloves
  7. 1 cup. butter, softened
  8. 2 cups sugar
  9. 1 cup unseasoned mashed potato
  10. 4 egg yokes, slightly beaten
  11. 4 egg whites
  12. 1 1/2 cup coarsely chopped pecans
  13. 1 1/2 cup raisins
  14. 3/4 cup maraschino cherries, drained and coarsely chopped
Instructions
  1. 1. Preheat oven to 350F. Grease and flour 2 - 9 inch layer cake pans.
  2. IF YOU ARE USING DARK PANS DROP TEMP TO 325F.
  3. 2. Sift flour, cocoa, baking powder, cinnamon, salt and cloves.
  4. 3. In a large bowl, with electric mixer at medium speed beat butter with sugar, potato, and egg yolks until light and fluffy.
  5. 4. At low speed, gradually beat in flour mixture - about 1 minute.
  6. 5. With electric mixer on high, beat egg whites until stiff peaks form. With wire whisk or rubber scraper, gently fold in beaten egg whites into flour mixture, using an under-over motion.
  7. 6. Stir in nuts, raisins, and cherries. Turn into pans, dividing evenly.
  8. 7. Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
  9. Let stand 1 minute in pans, then loosen edge with metal spatula.
  10. Be aware if you are using heavy metal pans the radient heat can overcook your cake when out of the oven.
  11. Turn out on wire rack, to cool completely.
  12. Frost with Burnt Sugar Caramel Frosting
  13. Or for a less sweet cake you can dust lightly with powdered sugar mixed with cinnamon and cloves.
  14. Find the frosting recipe under Frosting on this site.
Special Notes
  1. I make 2 single layer cakes out of these.
  2. Each cake serves about 10 nice size pieces.
  3. The other layer I wrap in saran wrap, freeze it then cryovac it for later.
  4. If by chance you accidentally over cook these cakes all if not lost.
  5. You can cut them into cubes and make a delicious bread pudding out of them.
or
  1. Slice them in about 5/8 to 3/4 inch slices and lay them on a cookie sheet in a low temp oven (175 to 200 degree) and dry them out to use as Biscotti.
beta
calories
355
fat
16g
protein
5g
carbs
51g
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A Food Orgasm http://food-o.com/

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