Raspberry Potato Cake

Name: Raspberry Potato Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 8 Tbsp butter; 1 c sugar; 3 eggs; 2 medium potatoes, cooked and mashed; 3/4 c raspberry preserves, divided; 1 c all purpose flour; 1 Tbsp baking powder; 1/4 tsp salt

By G F
@GF_579f92c3be86b

This recipe was one I wrote for the Heart Smart Idaho Potato Recipe Contest. It was selected as a top 10 finalist.

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

8 Tbsp

butter
1 c

sugar
3

eggs
2 medium

potatoes, cooked and mashed
3/4 c

raspberry preserves, divided
1 c

all purpose flour
1 Tbsp

baking powder
1/4 tsp

salt
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How to Make Raspberry Potato Cake

Step-by-Step

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.

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