Potato Cake
From Domestic science, principles and application, 1914
This is a very large cake. Frost with Chocolate Frosting.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 115. The excerpt below is the record exactly as published.
Potato Cake 1 c. butter 2 c. sugar 1 c. almonds 3^ c. milk or cream 1 tsp. cinnamon 3^ tsp. cloves 3/^ tsp. nutmeg 13^ c. flour 2 tsp. baking powder 3^ cake melted chocolate 1 c. mashed potatoes 4 eggs Method. — Cream butter and sugar, add the finely mashed potatoes while warm, then the yolks of eggs well beaten, then the milk or cream, melted chocolate, and spices. Mix and sift the flour and baking powder, cut nuts fine and dredge with flour. Add flour and nuts to the batter, and lastly the whites of the eggs beaten stiff. Bake I LOAF CAKES 275 in square loaf cake pan 50 to 60 minutes in a moderate oven. This is a very large cake. Frost with Chocolate Frosting. 6. Fig or Date Cake 1 c. raisins 3^ c. butter 1 c. figs or dates 1 c. sugar 1 c. walnuts 2 egg yolks 1 c. boiling water 3 egg whites 1 tsp. soda 1 tsp. cinnamon 1 tsp. vanilla 2 c. flour 34 tsp. allspice and cloves Method. — Look over and chop the raisins, figs, or dates, and pour boiling water (in which has been dissolved the soda) over them. Cream the butter and sugar, add the beaten egg yolks, then the spices and fruit with the water, then the flour, fold in the beaten whites, and add vanilla. Bake 1 hour in a loaf cake pan in a moderate oven. Frost with White Frosting. 7. Eggless Cake 2 c. sugar 1 c. currants 2 c. water 1 tsp. cloves
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