Ingredients Jump to Instructions ↓

  1. 1 package dry yeast

  2. 1/2 cup warm water

  3. 1 cup unseasoned mashed potatoes

  4. 1 cup granulated sugar

  5. 1/4 cup butter

  6. 1/2 cup shortening

  7. 1 teaspoon salt

  8. 1 cup water in which potatoes were cooked

  9. 2 eggs, well beaten

  10. 5 cups all-purpose flour, sifted

  11. 1 cup butter Brown sugar Cinnamon and pecan pieces, optional

Instructions Jump to Ingredients ↑

  1. : Dissolve yeast in warm water. Mix mashed potatoes, sugar, the 1/4 cup butter, shortening and salt. When lukewarm, add potato water and yeast mixture. Set first mixture aside and let rise in warm place until spongy. Beat in eggs and flour to make a soft dough. Let rise until double in bulk. Punch down and divide dough in half. Spread dough evenly into 2 greased 13 x 9 inch pans or 4, 9 inch, cake pans. Let rise until double in bulk. Make holes with fingers in rows down dough. Fill with dots of butter, about 1 cup, and brown sugar. Dust with cinnamon and pecan pieces if desired. Preheat oven to 375 degrees F and bake for 20 to 30 minutes. Remove cakes from pans and cool on racks. Serve cakes, cut into squares, either warm or cold. Cakes may be frozen after baking.


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