Well folks, I usually have a week’s worth of stories posted ahead, but these have now been all used up. I am rather busy and pre-occupied with non-bloggy stuff at present, so my posts may be rather more brief than usual over the next week or so. On top of that was no Internet access in the local area for over 24 hours - and although it appears to be back, I cannot currently connect from home.
I know that many of you are keen bakers, and stories about cakes often get the greatest interest. Just for the fun of it, a few weeks ago I did some searching for ‘unusual cakes’, and now have quite a little store for your future delectation. Here is my pick for today, from a feature article extolling the domestic skills of the wives of government officials, in The Washington Post of January 1914.
Raisin Potato Cake.
This unusual cake is made as follows: One cup of butter, one cup of mashed Irish potatoes, one-half cup pecans, one cup of grated chocolate, one-third teaspoonful ground cinnamon, one third teaspoonful ground nutmeg, two cups of sugar, two cups of flour, one cup of seeded raisins, four eggs, one-third teaspoonfl cloves, two teaspoonfuls baking powder, one-half cup of milk.
Cream the butter and the sugar, add the eggs, which have been beaten separately, and also the milk. Stir in the chopped raisins and the pecans, both of which have been floured, and also the chocolate. Sift the flour, baking powder, and the spices together, and add gradually to the rest of the ingredients, beating until very light. Add the mashed potatoes last, being sure that they are light and creamy and entirely cold.
This cake is best when baked in layers, the quantity above being sufficient for four layers.
[Recipe from Mrs. John N. Garner, wife of Representative Garner, of Texas].
A good thing about this substantial cake is that it is a worthy addition to the Fun with Potatoes archive too.