Potato Cake
This moist and flavorful potato cake combines the richness of margarine and sugar with warm spices like clove, cinnamon, and nutmeg, creating a delightful treat. Perfect for gatherings or as a comforting dessert, it's a unique twist that surprises and satisfies.
Ingredients
Instructions
- Combine all dry ingredients and set aside.
- Cream together margarine, sugar, and eggs.
- Add milk and hot mashed potatoes.
- Gradually add dry ingredients.
- Stir in vanilla and chopped pecans.
- Pour batter into a greased Bundt pan and bake at 350°F for 1 hour.
- Sprinkle with powdered sugar when cool.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also replace half of the sugar with brown sugar for added moisture and depth. If you don’t have pecans, walnuts or almonds can serve as great substitutes. Ensure your mashed potatoes are smooth to avoid lumps in the batter, and for an extra kick, add a splash of vanilla extract when mixing in the wet ingredients.
Serving Suggestions
Serve the potato cake as a delightful dessert or an afternoon treat with a cup of coffee or tea. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, sprinkle powdered sugar on top before serving. This cake can also be a wonderful addition to holiday gatherings and potlucks, complementing dishes like Green Bean Casserole.
Storage & Reheating
To store leftovers, wrap the cooled potato cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days, or refrigerated for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 20-30 seconds or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Cake contains roughly 413 calories, with 6g protein, 66g carbohydrates, and 11g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 873mg per serving (38% 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 leftover mashed potatoes for this recipe?
Absolutely! Using leftover mashed potatoes is a great way to make this cake. Just ensure they are smooth and not too diluted. If they have added ingredients like butter or cream, adjust the margarine and milk accordingly to avoid an overly rich batter.
How can I make this cake gluten-free?
To make this potato cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder used is also gluten-free. This will allow those with gluten sensitivities to enjoy the cake without compromising on texture or flavor.
What can I add to enhance the flavor of the cake?
You can enhance the flavor by adding chocolate chips or dried fruits like raisins or cranberries to the batter. A pinch of espresso powder can also intensify the chocolate flavor, similar to how it works in Buckeyes. Experiment with different spices to find a combination you love!
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).