PA Dutch Raised Potato Cake
Source of Recipe
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List of Ingredients
4 c. sugar
6 eggs
2 c. mashed potatoes
2 c. potato water
5 lb. flour (about)
2 c. milk
2 c. margarine
2 to 3 cakes yeast
1 tsp. salt
Cook potatoes and mash well. Add milk, salt and 1 cup
potato water. Heat to lukewarm only. Cream sugar, margarine
and eggs. Put yeast in bowl with 1 teaspoon white sugar. Add
1 cup lukewarm potato water; let set until it gets foamy and
rises. Add flour by cupfuls at a time. Use wooden spoon;
blend until dough becomes too stiff, then knead with hands.
Using flour, knead until you can clean dough from sides of
bowl. Grease top of dough with shortening (Crisco). Cover
with cloth and let rise until double (about 8 hours) in a warm
place.
Separate raised dough in 1 1/4 pounds for each cake.
Place in greased 8-inch pie pans. Let rise again. Top with
crumbs and then bake.
Recipe
Crumbs for Raised Cakes:
4 c. brown sugar
2 sticks margarine
flour to stiffen (to hold
together, about 2 c.)
Roll into logs and cut the size of half dollars. Grease
raised cake with sugar water, 1 cup sugar to 1 cup water.
Place sliced crumbs on top of cakes, placing them close togeth-
er and keeping them 1/2-inch from edge of cakes. Bake at 350 degrees
for about 10 minutes. Then reduce heat to 325 degrees for about 30
minutes. Test for doneness.
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