BARB DAY – GWHP32A
2 Potatoes; pared/quartered 1 ts Cinnamon; ground
2 c Sugar 1/2 ts Nutmeg; ground
1 c Butter; softened 1/2 ts Cloves; ground
4 Egg yolks 3/4 c Milk
2 c Flour 4 Egg whites;stiffly beaten
1/2 c Unsweetened cocoa 1 c Pecans; chopped
3 ts Baking powder 1 c Maraschino cherries;chopped
-POWDERED SUGAR ICING-
1 c Confectioners’ sugar; sifted 1 ds Salt
1/2 ts Vanilla Milk as needed
GARNISHES
Coconut, colored with food – Maraschino cherries w/stem
– coloring if desired and –
THE CAKE: Cook Potatoes in lightly salted boiling water until tender.
(about 20- minutes) Drain And mash the potatoes. Measure 1 cup of
them out and cool to room temperature. Cream the sugar and butter
until light and fluffy. Beat in egg yolks and add the cup of potato,
mixing well. Stir together the flour, cocoa powder, baking powder and
spices. Add to the potato mixture alternately with milk. Mix well
after each addition. Fold in the egg whites, nuts and cherries. Turn
into a greased floured 10″ tube pan.
Bake at 350 degrees 1 to 1 1/4 hours or till done. Do not invert.
Cool in the pan for 10 minutes. Remove and cool on a rack. To
decorate, place flat side up on a platter and pour Powdered Sugar
Icing over the top, allowing it to drizzle down over the sides.
Garnish with coconut and cherries if desired.
FOR THE ICING: Combine the sifted powdered sugar, vanilla, salt and
enough milk to make a good drizzling consistency.
Yields
12 servings