Spud Spice Cake
A moist and flavorful spice cake infused with cinnamon, nutmeg, and nutty crunch, perfect for autumn gatherings or cozy desserts with a unique potato twist.
Ingredients
Instructions
- Combine sugar, mashed potatoes, shortening, cinnamon, salt, and nutmeg in a mixing bowl.
- Cream the mixture for 4 minutes.
- Add eggs one at a time; blend well after each addition.
- Combine soda and buttermilk in a separate bowl.
- Alternately add the buttermilk mixture and flour (including the 2 tablespoons set aside for coating the nuts) to the creamed mixture, beginning and ending with the flour.
- Coat the nuts with the remaining 2 tablespoons of flour.
- Stir the coated nuts into the batter.
- Pour the batter into a greased baking pan and bake at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Make sure to measure the mashed potatoes accurately for the best texture. You can also add chopped nuts or raisins for extra flavor.
Serving Suggestions
Serve the Spud Spice Cake plain or dusted with powdered sugar for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream, making it a delightful dessert. For a complete meal, consider serving it alongside a light salad or a slice of Aunt Atha'S Fresh Apple Cake for a sweet ending.
Storage & Reheating
Store any leftover Spud Spice Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it wrapped tightly in plastic wrap and foil for up to three months. To reheat, simply warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Spud Spice Cake contains roughly 649 calories, with 13g protein, 94g carbohydrates, and 26g fat. It is an excellent source of protein (25% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1006mg per serving (44% 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, sweet potatoes can be used as a substitute for regular mashed potatoes in this recipe. They will add a slightly different flavor and sweetness, which can complement the spices nicely.
What type of flour is best for this cake?
All-purpose flour is recommended for this recipe. However, if you want a gluten-free option, you can use a gluten-free all-purpose flour blend, ensuring it includes xanthan gum for proper texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to cool it completely before storing it. This allows the flavors to meld together, often enhancing the taste.
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).