Tuesday, March 8, 2011

Potato Cake

I've only made the allergy free version but I'll give both. I suspect the original will deliver a more fluffy, soft cake. However, the allergy free, I thought, was delicious and not too sweet.
You will need a Bundt pan. I bought my first one just for this recipe!

2 cups all purpose flour
2 tsp baking powder
1/8 tsp salt
2 tsp cinnamon
2 tsp ground cloves
2 tsp nutmeg
2 cups white sugar
2/3 cup shortening
2 eggs
3/4 cup milk mixed with 2 cups cooked, mashed potatoes
1 cup chopped walnuts or pecans
*1 cup raisins (optional)

Preheat oven to 325. Grease and flour Bundt pan. (Take some shortening on a paper towel and coat inside of pan. Add flour and swirl around to coat, shake out excess). In a medium bowl sift together flour, salt, baking powder, cinnamon, nutmeg and cloves. In a separate large bowl, cream together shortening and sugar until fluffy. Beat in eggs one at a time. Add cups of flour mix alternately with potato mix. Stir in nuts and raisins.
Pour into Bundt pan and bake 90 to 120 minutes. Until toothpick inserted comes out clean.

For topping: mix 1 cup powdered sugar, 1 TBSP milk and 1 drop green food coloring.

**Allergy-free Substitutions:
Flour - all purpose gluten free flour
Eggs - egg replacer or 6 TBSP ground chia mixed with 1/2 cup water
Milk - non dairy milk of your choice

For a grown up treat, add a little Baileys and ice cream :)

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