Raspberry Potato Cake

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Raspberry Potato Cake

Raspberry Potato Cake
SERVES
6
COOK TIME
35 Min

We can bet that no one would ever guess this heavenly cake is made with Idaho potatoes -- because we sure didn't! Surprise your gang with a unique treat that they'll fall in love with.

What You'll Need

  • 8 tablespoons (1 stick) butter
  • 1 cup sugar
  • 3 large eggs
  • 2 medium Idaho potatoes, boiled and mashed (about 1 cup)
  • 3/4 cup raspberry preserves, divided
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt

What to Do

  1. Preheat oven to 400 degrees F. Butter and flour a 9-inch springform pan.
  2. In a large bowl, cream butter and sugar together. Add eggs one at a time; mix well. Add mashed potatoes, 1/2 cup preserves, flour, baking powder, and salt; mix until smooth. Pour batter into prepared pan.
  3. Bake 35 to 40 minutes, or until cake is golden brown and a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove sides of pan and cool completely. Serve topped with remaining preserves.

Notes

  • If you really want to make this look fancy, garnish with fresh raspberries before serving.

 

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I do not care for raspberries. Could I use strawberry preserves instead? Other than the raspberries the cake intrigues me.

Yes, you can substitute strawberry preserves. We hope you enjoy!

Do we have to use a springform pan to make this cake?

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