Mashed Potato Spice Cake Recipes

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

MASHED POTATO SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350°F.
• Grease and flour two 9-inch layer pans.
• Sift flour with cocoa, baking powder, cinnamon, salt and cloves.
• In large bowl, with mixer at medium speed, beat butter with sugar, potato, and egg yolks until light and fluffy.
• At low speed, gradually beat in flour mixture.
• At hight speed, beat egg whites until stiff peaks form.
• With whisk or rubber scraper, fold egg whites into flour mixture.
• Stir in nuts, raisins and cherries.
• Turn into pans.
• Bake 40 minutes.
• Let stand 1 minute before turning out to cool.
• For Caramel Frosting:.
• Melt butter in medium saucepan.
• Remove from heat.
• Add brown sugar, stirring until smooth.
• Over low heat, bring to boiling, stirring.
• Boil, stirring one minute.
• Remove from heat.
• Add milk.
• Over low heat, return just to boiling.
• Remove from heat and cool to 100°F on candy thermometer.
• (Bottom of pan will feel lukewarm.).
• To cool quickly, set pan in ice cubes.
• Gradually add confectioners sugar.
• Beat at low speed until blended inches.
• Beat at high speed until frosting holds its shape - about 30 to 60 seconds.
• Add vanilla.
• Spread half on bottom layer of cake, letting it drip down sides.
• Place second layer on cake.
• Spread remaining frosting, allowing it to drip down sides.
• Swirl top of cake with back of spoon.
• Arrange pecans on top of cake.

EASY INDIAN SPICED MASHED POTATO CAKES

Steps:

• In 2-quart saucepan, heat water and butter to boiling. Remove from heat; stir in milk and potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Beat with fork until smooth. Transfer to medium bowl; let stand 10 minutes to cool.
• Sprinkle garam masala, chili powder, coriander, cumin, ginger and salt over potatoes; stir to combine. Sprinkle cornstarch over mixture; stir to combine. Add peas, 1 tablespoon of the cilantro, and the jalapeño chile. Mix completely. In small bowl, mix remaining tablespoon cilantro with the yogurt; stir to blend, and set aside.
• Divide potato mixture into 12 equal-size balls. Gently flatten each ball into 1 1/2-inch patty, 1/2 inch thick.
• In 10-inch nonstick skillet, heat oil over medium heat. Working in batches, cook patties about 5 minutes, turning once, until brown on each side and heated through. Transfer to paper towel-lined plate; continue until all patties are cooked.
• Serve topped with dollop of yogurt mixture; garnish with cilantro sprigs.

MASHED POTATO SPICE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Greas and flour a 9x13 inch pan; set aside.
• Cream sugar, and butter in a large bowl with electric mixer until fluffy.
• Add egg yolks, potatoes, walnuts, cinnamon, cloves and nutmeg; beat until smooth.
• Stir in flour, milk and baking powder.
• Beat egg whites in a small bowl woth mixer until stiff.
• Fold egg whites into batter.
• Pour into prepared pan.
• Bake 45 minutes or until toothpick inserted into center comes out clean.
• Dust with confectioner's sugar.