Grandma'S Potato Cake
Grandma's Potato Cake features a moist, flavorful sponge with warm spices, cocoa, and crunchy pecans, perfect for comforting gatherings or special occasions.
Ingredients
Instructions
- Dissolve baking soda in buttermilk and set aside.
- Cream together sugar and shortening.
- Add eggs and mashed potatoes; mix well.
- Mix flour, cinnamon, nutmeg, and cocoa together.
- Stir all of the ingredients together and mix well.
- Add lemon and vanilla extract; fold in chopped pecans.
- Stir well until combined.
Tips & Substitutions
For a lighter texture, ensure your mashed potatoes are well whipped and free of lumps. You can substitute the shortening with unsalted butter for a richer flavor. If you don’t have buttermilk, mixing regular milk with a tablespoon of vinegar will create a similar effect. Adding a pinch of salt can enhance the overall taste of the cake, which pairs beautifully with Creamy Macaroni And Cheese Bake.
Serving Suggestions
Serve the potato cake warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It makes a delightful dessert on its own or can be paired with a scoop of vanilla ice cream for an indulgent treat. Consider serving it alongside Creamy Cole Slaw (Pennsylvania Dutch Style) for a complete meal experience.
Storage & Reheating
Store leftover potato cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Potato Cake contains roughly 1346 calories, with 25g protein, 165g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (121% of the Daily Value), potassium (83% of the Daily Value), and iron (67% of the Daily Value). Note that it is relatively high in sodium, at 1475mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, you can substitute regular mashed potatoes with sweet potatoes for a different flavor profile. Sweet potatoes will add a natural sweetness and a slight orange hue to the cake. Just ensure they are well mashed and similar in consistency to regular potatoes.
How can I make this recipe gluten-free?
To make this potato cake gluten-free, replace the all-purpose flour with a gluten-free flour blend. Check the blend for xanthan gum; if it doesn’t contain it, add about 1 teaspoon to help with texture. The other ingredients are naturally gluten-free, so you should be good to go!
What can I use instead of pecans?
If you don’t have pecans or prefer a different nut, walnuts or almonds can work well as alternatives. You can also omit the nuts entirely for a nut-free version, or use seeds like sunflower or pumpkin seeds for added crunch without the nuts.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).