Pioneer
Potato Cake
Aida Boyer McAnn — The New Brunswick Cook Book (1938)A richly spiced New Brunswick potato cake made with mashed potato, chocolate, sour milk, raisins, and nuts — topped with a bright orange frosting. One of the most distinctive sweet uses of New Brunswick potatoes.
Ingredients
For the cake
- ½ cup butter
- 1 cup sugar
- 2 eggs
- ½ cup mashed potato
- ½ cup raisins (floured)
- ½ cup chopped nuts
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon cloves
- 1 teaspoon salt
- 1 square chocolate, melted
- 1 cup sour milk
- 1½ cups flour
- ½ teaspoon soda
- 1 teaspoon vanilla
For the orange frosting
- Grated rind of 1 orange
- Grated rind of ½ lemon
- ¼ cup orange juice
- 2 teaspoons lemon juice
- 1 egg yolk
- ¼ teaspoon salt
- 3 tablespoons butter
- 3 cups sifted confectioners' sugar
Instructions
- Cream the butter, add the sugar gradually, then beat in the eggs.
- Add the mashed potato, melted chocolate, sour milk, floured raisins, and chopped nuts.
- Sift together the flour, soda, salt, cinnamon, allspice, and cloves. Stir into the wet mixture. Add vanilla and mix well.
- Pour into a greased cake pan and bake in a moderate oven until done.
- For the orange frosting: allow orange juice to stand for 15 minutes with the grated orange and lemon rinds dissolved in it, then strain. Mix egg yolk, lemon juice, salt, butter, and confectioners' sugar. Add the orange juice gradually until of right spreading consistency. Beat until smooth and frost the cooled cake. Garnish with chopped nuts.