Food and Recipes Desserts Cakes Potato Cake 3.2 (6) 6 Reviews This isn't the potato cake you probably know. It's something far more special. By Barbara Walden Published on September 20, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely Active Time: 25 mins Total Time: 2 hrs 5 mins Servings: 12 Mama making the Potato Cake is the first memory I have of Christmas, and every Christmas since, I think about it. There were five of us kids in the family, and I’m sure they all thought about it each Christmas, too. The anticipation of it being the dessert at the end of the meal was immense! I enjoy making it because it does bring back memories, especially the smell of the cinnamon and nutmeg. I know Mama would be honored to know the recipe made it into Southern Living magazine. — Barbara Walden, Stockbridge, Georgia Ingredients 3/4 cup butter 1 3/4 cups sugar 2 egg yolks 1 cup warm mashed Irish (russet) potatoes 1 1/2 Tbsp. cocoa powder 1 cup chopped pecans 1/2 cup whole milk 2 cups self-rising flour 2 tsp. cinnamon 1/2 tsp. nutmeg 2 egg whites, beaten until frothy 1 cup chopped raisins Directions Cream butter and sugar. Add egg yolks, mashed potatoes, cocoa powder, and pecans. Add milk, flour, cinnamon, and nutmeg. Fold in beaten egg whites, and then add raisins. Pour into a greased and floured Bundt pan. Bake 45 minutes at 350°F. Test Kitchen Tip We peeled and cubed 1 large russet potato and then boiled it until it was tender to yield 1 cup of mashed potatoes for this recipe. Rate It Print