Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Potato, Date and Nut Cake




Source of Recipe


unknown






Recipe Introduction


a moist delicious cake





List of Ingredients



• 1 cup mashed potatoes (crystal is good)
  
• grated rind 1 lemon + one more lemon
  
• 125g butter
  
• 2 eggs
  
• 1 cup raw sugar
  
• 1 cup self raising flour
  
• 125g chopped dates
  
• 1/2 tsp nutmeg
  
• 125g chopped walnuts. + 1/2 cup
  
• 1/4 cup milk
  
• 1 cup sour cream
  
• 2 tbs honey
  
• extra nutmeg (and/or cinnamon)
  
• icing sugar
  






Instructions



1. Place dates into saucepan and boil them in the milk. Cool.
   
2. Cream butter, sugar and lemon rind until light and fluffly. Add eggs one at a time beating well.
   
3. Fold in sifted flour, nutmeg, mashed potatoes, walnuts, dates and milk.
   
4. Place cake in 20cm round cake pan that has been buttered and lined with baking paper. Bake 180C for 30-40 minutes.
   
5. Turn out and when cool top with sour cream mixed with extra walnuts, lemon rind and honey. Dust with icing sugar and serve