raspberry potato cake
This recipe was one I wrote for the Heart Smart Idaho Potato Recipe Contest. It was selected as a top 10 finalist.
prep time
20 Min
cook time
35 Min
method
Bake
yield
6 serving(s)
Ingredients
- 8 tablespoons butter
- 1 cup sugar
- 3 - eggs
- 2 medium potatoes, cooked and mashed
- 3/4 cup raspberry preserves, divided
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
How To Make raspberry potato cake
-
Step 1Preheat oven to 400 degrees F. Butter and flour a 9-inch springform pan.
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Step 2In 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.
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Step 3Bake 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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