Potato Cake(From The 1909 Coupeville Cookbook)
A rich potato cake featuring chocolate, spices, and nuts, perfect for dessert or tea time, blending sweet and savory flavors with a moist texture.
Ingredients
- 1/2 cup butter
- 1 cup sugar ⓘ
- 2 eggs ⓘ
- 1/4 cup sweet milk ⓘ
- 1/4 cup grated chocolate ⓘ
- 1/2 cup mashed potatoes ⓘ
- 1 cup flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 cup chopped walnuts ⓘ
- 1 1/4 lb. sugar * ⓘ
- 3/4 lb. butter *
- 1/2 tsp. ground clove ⓘ
- 1 tsp. cinnamon ⓘ
Instructions
- Beat the sugar and butter until very light, then add the spices.
- Beat the egg yolks and add to the mixture.
- Beat the egg whites well and fold into the mixture.
- Stir in the chopped walnuts and grated chocolate.
- Add the mashed potatoes and blend well.
- Gradually fold in the flour and baking powder.
- Pour the batter into a greased baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don't have walnuts, pecans or even chocolate chips can be great substitutes. Using leftover mashed potatoes will save time and add moisture. Adjust spices based on your preference; maybe try adding a bit of vanilla extract for extra flavor.
Serving Suggestions
This potato cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside fresh fruit or a simple berry compote for a refreshing contrast. It also makes an excellent dessert after a hearty meal, perhaps following a slice of Grandmother's Crustless Egg Pie (1940) for a nostalgic touch.
Storage & Reheating
Store any leftover potato cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm them in a toaster oven until just heated through for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Cake(From The 1909 Coupeville Cookbook) contains roughly 660 calories, with 14g protein, 127g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (60% of the Daily Value), iron (47% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin C. It also contributes 17g of dietary fiber toward your daily target.
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 instant mashed potatoes instead of fresh?
Yes, you can substitute instant mashed potatoes, but they may not provide the same moisture and texture as freshly made mashed potatoes. If you do use instant, prepare them according to the package instructions before adding to the batter.
What can I serve with potato cake?
Potato cake is versatile and can be served with various accompaniments. Pair it with whipped cream, ice cream, or a fruit compote. It also goes well with a cup of coffee or tea, making it a perfect dessert for afternoon gatherings.
Can I make this cake gluten-free?
Yes, you can make this potato cake gluten-free by substituting regular flour with a gluten-free flour blend. Ensure that the blend includes a binding agent like xanthan gum for the best results. Just keep in mind that the texture might differ slightly from the original recipe.
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).