Irish Potato Cake
|Shortening||2⁄3 Cup (10.67 tbs)|
|White sugar||2 Cup (32 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground cloves||2 Teaspoon|
|Ground nutmeg||2 Teaspoon|
|Mashed potatoes||2 Cup (32 tbs)|
|Walnuts||1 Cup (16 tbs), chopped|
|Raisins||1 Cup (16 tbs)|
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour mixture alternately with the potatoes and milk. Stir in nuts and raisins.
Pour into a 10 inch Bundt pan. Bake in the preheated oven for 90 to 120 minutes, or until a toothpick inserted into the cake comes out clean.