This always comes out super light and really moist (hooray for a foolproof cake recipe!). I'm going to write this one down and keep it on my fridge! I've also added 1/4c of cocoa and an extra egg to make the whole thing chocolate. It worked beautifully since the recipe is so forgiving. I'm sure it would work well with other fruit and/or nuts.
Despite the fact that I probably overbaked it for about five minutes (I was waiting for the juices to run clear, which they never did... strange), it was really tender and juicy, both the night I made it and the next day when I zapped it in the microwave. (I did use half a shallot since I only had one garlic clove on hand.) I cut the potatoes too large so they weren't the texture I wanted them to be (and that left me wishing I had gravy... if this recipe was adapted to produce a gravy at the end it would be perfect), but that was totally my fault and the only bad thing about the dish. I am saving this recipe forever!! Thanks for posting it!