-BARB DAY – GWHP32A-
2 Potatoes; pared/quartered
2 c Sugar
1 c Butter; softened
4 Egg yolks
2 c Flour
1/2 c Unsweetened cocoa
3 ts Baking powder
1 ts Cinnamon; ground
1/2 ts Nutmeg; ground
1/2 ts Cloves; ground
3/4 c Milk
4 Egg whites;stiffly beaten
1 c Pecans; chopped
1 c Maraschino cherries;chopped
POWDERED SUGAR ICING
1 c Confectioners’ sugar; sifted
1/2 ts Vanilla
1 ds Salt
Milk as needed
GARNISHES
Coconut, colored with food
– coloring if desired and –
– Maraschino cherries w/stem
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.
From
Yields
12 Servings