Potato Cake

Ingredients

• One cup butter
• two cups sugar
• two cups flour
• two cups mashed potatoes (warm)
• one-half cup milk
• four eggs, beaten separate
• one cup grated chocolate
• one cup chopped walnuts
• one teaspoon allspice
• one teaspoon cinnamon
• one teaspoon nutmeg
• two teaspoons baking powder

Method

1. 1

   Mix all ingredients, with the potatoes keeping the cake moist.

2. 2

   Bake until done.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 82. The excerpt below is the record exactly as published.

ers cup chopped walnuts, two teaspoons baking powder. Cream butter and sugar, then add yolks of eggs, milk, flour and vanilla, the nuts and baking powder; when thoroughly mixed, add the whites of the eggs— after they are beaten stiff. Bake three- quarters of an hour in moderate oven. NO. 56. PERFECT BRIDE'S CAKE. Mrs. E. F. Miller, 919 Sunset boulevard.— One and one-half cups of butter, three cups of pow- dered sugar, whites of eight eggs, three cups of flour, one level teaspoonful of best baking powder, one cup of milk, one teaspoonful of extract of lemon. Rub butter and sugar to a cream, add milk and extract, then flour sifted together with the powder; beat all together thoroughly— the more the better; then gently mix in the eight whites of the eggs, after they have been whipped to a dry froth. When thoroughly mixed, place in paper-lined tin. Bake carefully in steady oven lor forty min- utes. Use plain white icing. NO. 57. PLAIN CAKE. Miss C. Hernstein, 2302 Budlong avenue. Los Angeles. — Dissolve a level teaspoonful of bicarbonate of soda in two tablespoons warm water, add to it half a cup New Orleans molasses, mix and add hastily one cup of thick sour cream, one cup sugar, one tablespoon cinnamon and two and one-half cups pastry flour. Beat for three minutes, then stir in one cup seeded and chopped raisins that have been floured with an extra half cup of flour. Bake slowly for one hour. NO. 58. PLAIN FRUIT CAKE. Miss " C. Hernstein, 2302 Budlong avenue, Los Angeles.— One cup butter, one of brown sugar, one of molasses, one of sweet milk, three cups flour, four eggs, one and one-half teaspoons cream of tartar, one teaspoon soda, two pounds raisins, seeded, one teaspoon each of Price's extract of rose, cinnamon, nutmeg, one-half teaspoon cloves, and one-half wine glass of brandy. NO. 59. PORK CAKE. L. V. Rupe, 1304 West Second street, Los Angeles.— Take one pound of fat salt pork, rejecting all lean, and chop fine as possible; pour over it tw'o-thirds pint boiling water; add two cups sugar and one of molasses, one cup raisins, one cup currants, one-half pound citron, one tablespoon each of cinnamon, cloves and nutmeg, one teaspoon salt and one of soda. Bake in a slow oven two hours. You will find this an excellent and inexpensive cake, requiring neither butter nor eggs. NO. 60. POTATO CAKE. Mrs. W. H. Rodenburg, 744 Kohler street, Los Angeles.— One cup butter, two cups sugar, two cups flour, two cups mashed potatoes (warm,) one- half cup milk, four eggs, beaten separate; one cup grated chocolate, one cup chopped wal- nuts, one teaspoon allspice, one teaspoon cin- namon, one teaspoon nutmeg, two teaspoons baking powder. This makes one large cake; half of recipe makes a very nice-sized cake; This cake is especially fine for lunches, as the potatoes keep it moist and it does not dry out as readily as other cake carried in lunch baskets. NO. 61. PRINCE OF WALES CAKE. Mrs. W. H. Rodenburg, 744 Kohler street, Los An- geles.— One cup butter, two cups brown sugar, six eggs, yolks only; four tablespoons New Orleans molasses, four cups flour, two tea- spoons nutmeg, two teaspoons cinnamon,- two teaspoons cloves, one pound raisins (dredged in flour,) one-quarter pound citron. This cake makes a good substitute for fruit cake and is not so expensive. NO. 62. QUICK SPONGE CAKE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Three eggs, one and one-half cups sugar, two cups flour, two teaspoons baking powder, one- half cup cold water, one teaspoon extract lemon. NO. 63. SPONGE CAKE. (Excellent.) Miss G. Smyth, G street, Ontario, Cal.— Four eggs, two and one-quarter cups flour, two cups sugar, three-quarters cup cold water, two even teaspoons baking powder, pinch salt, one teaspoon lemon. Beat sugar and eggs to- gether; when light, add water, then flour and baking powder. NO. 64. VELVET SPONGPJ CAKE. Mrs. M. Cameron, 1237 Arapahoe street, Los An- geles.—Two cups sugar, six eggs, leaving out whites of three, one cup boiling water, two and one-half cups flour, one small tablespoon baking powder. Beat yolks a little, add sugar and beat fifteen minutes: add the three beaten whites and the boiling water; bake in layers. For icing, use remaining three whites and six dessert spoons pulverized sugar. NO. 65. TENDER SPONGE CAKE. Miss Fiances B. Welch, San Diego, Cal.— Separate whites and yolks of four eggs, beat yolks very light, adding slowly one and one-half cups sugar, scant measure; two tablespoons lemon juice and one tablespoon water. Fold In lightly, one and one-half cups well-sifted flour, full measure, and whites of eggs beaten stiff (pinch salt helps in beating.) Bake in mod- erate oven, about forty minutes. If properly 50 COOKING AND OTHER RECIPES. beaten and baked, will leave crust like mac- caroon. May fall slightly on cooling. That is all right. Do not eat first day. NO. 66. BROWNSTONE FRONT CAKE. 3ertha S. Morris, 1016 Georgia street, Los An- geles.—One-half cup ground chocolate, one yolk of egg, two tablespoons sugar, one-half cup milk

Cook this with the app: pantry check, scaling, and the assistant.