![Southern Living Potato Cake on a platter ready to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/qLC0wl-fQUtyhH5VJP7y6GeKDbM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27523_Souths-Most-Treasured-Desserts_109-1a-42addfc7192a41f1a313dff57c4c66e6.jpg)
Greg DuPree, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
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
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3/4 cup butter
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1 3/4 cups sugar
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2 egg yolks
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1 cup warm mashed Irish (russet) potatoes
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1 1/2 Tbsp. cocoa powder
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1 cup chopped pecans
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1/2 cup whole milk
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2 cups self-rising flour
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2 tsp. cinnamon
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1/2 tsp. nutmeg
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2 egg whites, beaten until frothy
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1 cup chopped raisins
Directions
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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.