Kartoffel Torte

Recipe Ingredients

		Cake
2		Potatoes - pared, quartered
2 cups	396g / 13oz	Sugar
1 cup	198g / 7oz	Butter - softened
4		Egg yolks
2 cups	125g / 4.4oz	Flour
1/2 cup	55g / 1.9oz	Unsweetened cocoa
3 teaspoons	15ml	Baking powder
1 teaspoon	5ml	Cinnamon - ground
1/2 teaspoon	2.5ml	Nutmeg - ground
1/2 teaspoon	2.5ml	Cloves - ground
3/4 cup	177ml	Milk
4		Egg whites - stiffly beaten
1 cup	146g / 5.1oz	Pecans - chopped
1 cup	62g / 2.2oz	Maraschino cherries - chopped
		Powdered Sugar Icing
1 cup	198g / 7oz	Confectioners' sugar - sifted
1/2 teaspoon	2.5ml	Vanilla
1		Salt
		Milk as needed
		Garnishes
		Coconut*
		Maraschino cherries

Recipe Instructions

* you can color the coconut with food coloring

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 350F 1 to 1 1/4 hours or until 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.

Source:
Judy Garnett

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