Old potato cake recipe of my grandmother's. Good served with fruit.

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
12
Yield:
1 10-inch Bundt cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.

    Advertisement
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour mixture alternately with the potatoes and milk. Stir in nuts and raisins.

  • Pour into a 10 inch Bundt pan. Bake in the preheated oven for 90 to 120 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts

466 calories; protein 6.2g 12% DV; carbohydrates 69.5g 22% DV; fat 19.6g 30% DV; cholesterol 38.9mg 13% DV; sodium 107.2mg 4% DV. Full Nutrition
Advertisement

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2003
What an interesting recipe I had to try it! Very good and very easy. The family loved it! Read More
(40)

Most helpful critical review

Rating: 2 stars
03/23/2005
This one didn't work very well. The cake came out very dense and the center pulled away from the edge of the cake leaving a thick pudding like lump and then a crust. Also I think it's too much cloves - overwhelming flavor. Read More
(14)
29 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/13/2003
What an interesting recipe I had to try it! Very good and very easy. The family loved it! Read More
(40)
Rating: 5 stars
03/19/2005
I made this for a St. Patricks day family party. Everyone loved it. They all want the recipe (which i may keep to myself) and they said this I will have to bring each time we get together. Did I mention my grandmother-inlaw from Ireland loved it too.... Read More
(25)
Rating: 5 stars
08/21/2006
Next time I will cut the cin cloves nutmeg by half. Strong flavor. I'm also going to try it with apples instead of raisens. Read More
(23)
Advertisement
Rating: 5 stars
03/17/2007
Made this for St Patricks Day and everyone who came to supper liked it. The recipe was so easy my 4 year old helped make it. The only change I made was to cut the cloves down to 1 teaspoon per other reviewers suggestions. This recipe will definitely become a St Patricks Day tradition in our house. Read More
(18)
Rating: 4 stars
01/08/2006
I added 1 tsp vanilla and cut cloves & nutmeg to 1 tsp each. I baked as 6 mini cakes. I also made a glaze with confectioner's sugar milk & vanilla to drizzle over them and topped each with a maraschino cherry. They were moist pretty spice cakes -- and no one knew they were made with leftover mashed potatoes. Read More
(17)
Rating: 5 stars
12/29/2009
Superb texture and flavor!! I only had 1 cup of mashed potatoes so I cut the recipe in half and made 13 muffins. (Hint: to prevent muffins from sticking to paper liners spray the liners with Pam.) They were perfectly done in 30 minutes. They smelled so good I couldn't wait to try one. Tasted delicious warm. Great use for leftover mashed potatoes. I'm sure I'll be making these again. Thanks for the recipe! Read More
(15)
Advertisement
Rating: 2 stars
03/23/2005
This one didn't work very well. The cake came out very dense and the center pulled away from the edge of the cake leaving a thick pudding like lump and then a crust. Also I think it's too much cloves - overwhelming flavor. Read More
(14)
Rating: 5 stars
12/23/2007
I have never had potato bread/cake before and was curious. This was absolutely delicious! I love it and am eating a piece right now. This is a recipe I will keep in my cookbook. Read More
(14)
Rating: 5 stars
12/15/2003
Just like my mother would make. It brings back great memories. Read More
(11)
Advertisement