Raspberry Potato Cake
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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
- Preheat oven to 400 degrees F. Butter and flour a 9-inch springform pan.
- 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.
- 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.
- If you really want to make this look fancy, garnish with fresh raspberries before serving.