Potato Cake(Recipe Over 100 Years Old)
A rich, nostalgic potato cake with warm spices, chocolate, and walnuts, perfect for family gatherings or special occasions that appreciate a vintage dessert flavor.
Ingredients
- 2 cups sugar ⓘ
- 1/2 cup butter
- 2 eggs ⓘ
- 1 cup boiled and mashed red Irish potatoes, cooled ⓘ
- 2 cups flour ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon ground cloves ⓘ
- 4 squares unsweetened chocolate, melted and cooled ⓘ
- 1/2 cup sweet milk ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 cup black walnuts ⓘ
Instructions
- Cream together sugar and butter.
- Add eggs; beat well after each addition.
- Add cooled mashed potatoes and melted chocolate; mix thoroughly.
- Sift together flour, baking powder, cinnamon, ground cloves, and nutmeg.
- Add dry ingredients to the mixture alternately with sweet milk, beginning and ending with the flour mixture.
- Fold in black walnuts to incorporate evenly.
- Pour batter into two lightly greased and floured 9-inch pans.
- Bake at 325° to 350°F until a toothpick inserted in the center comes out clean.
- Let the cakes cool before frosting with Potato Cake Icing.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with cake flour. If you don't have black walnuts, pecans or regular walnuts can work as alternatives. To enhance the flavor, add a splash of vanilla extract to the batter. Ensure the mashed potatoes are thoroughly cooled to prevent the butter from melting when combined. This cake can also be made as cupcakes for easier serving.
Serving Suggestions
This potato cake is delicious on its own but pairs beautifully with Potato Cake Icing for added sweetness. Consider serving it alongside a fresh fruit salad or a scoop of vanilla ice cream. It also goes well with coffee or tea, making it a perfect afternoon treat. For a more substantial dessert, serve with Easy Buttery Rolls for a delightful spread.
Storage & Reheating
Store any leftover potato cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week. To reheat, place slices in the microwave for 10-15 seconds or warm in the oven at 300°F until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Cake(Recipe Over 100 Years Old) contains roughly 729 calories, with 9g protein, 79g carbohydrates, and 48g fat. It is an excellent source of dietary fiber (81% of the Daily Value), iron (36% of the Daily Value), and calcium (30% of the Daily Value), and a good source of protein and vitamin C. It also contributes 23g 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 different types of potatoes for this recipe?
While this recipe specifically calls for red Irish potatoes, you can experiment with other varieties like Yukon Gold or Russet potatoes. Just ensure they are boiled and mashed smoothly. Each type will impart a slightly different flavor and texture to the cake, so feel free to try what you have on hand.
How can I make this cake gluten-free?
To make this potato cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Check the ingredient labels to ensure that baking powder and other additives are also gluten-free. The texture may differ slightly, but the flavor should still be delightful.
What type of icing pairs best with this cake?
A classic cream cheese frosting or a simple buttercream icing pairs wonderfully with the rich flavors of this potato cake. The tanginess of cream cheese icing balances the sweetness, while buttercream adds a smooth finish. For a unique twist, consider a chocolate ganache for a decadent touch.
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).