Baking Irish Potato Cake from 1930 - Vintage Recipe Adventures with Miss MonMon

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Cream together 1 cup of butter and 1 cup of brown sugar.

Add in 3 eggs and 1 cup of mashed potatoes, mixing between each ingredient.

Alternate adding 2 cups of flour and 0.5 cup of milk into the mixture.

Add in 2 teaspoons of baking powder, then more milk, and mix.

Incorporate 0.5 teaspoon of nutmeg, 0.25 teaspoon of cinnamon, and 0.25 teaspoon of allspice into the batter.

Stir in the melted chocolate and 1 teaspoon of vanilla extract.

Fold in 1 cup of macadamia nuts into the mixture.

Grease and flour a baking loaf tin.

Pour the cake mixture into the prepared loaf tin.

Bake in the oven for about 15 minutes, then check for doneness.

If not done, continue baking for an additional 20 minutes, checking periodically.

Once done, let the cake cool.

For the glaze, whisk together 2 tablespoons of melted salted butter, 1 cup plus 2 tablespoons of powdered sugar, 0.5 teaspoon of vanilla extract, and 2 tablespoons of hot water until smooth.

Adjust the glaze consistency with more sugar or water as needed.

Pour the glaze over the cooled cake and scatter chopped pecans on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens