Directions:
- Preheat the oven to 350 degrees.
- Cream the butter and sugar together until very fluffy and light. Beat in the egg yolks, one at a time, very well.
- Sift together the flour, baking powder, nutmeg, cloves, cinnamon, cocoa powder, salt and baking soda.
- Blend together the buttermilk and potatoes.
- Stir the dry ingredients into the creamed mixture alternately with the buttermilk mixture. Stir in the vanilla.
- Beat the egg whites until stiff but not dry and fold into the mixture. Turn mixture into two greased eight inch square baking pans and bake forty-five minutes, or until done. Yield: Two cakes.
- The New York Times Heritage Cook Book.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 624.89 Kcal (2616 kJ) | ||
| Calories from fat | 251.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.97g | 43% | |
|---|---|---|---|
| Cholesterol | 174.9mg | 58% | |
| Sodium | 429.36mg | 18% | |
| Potassium | 433.63mg | 9% | |
| Total Carbs | 84.11g | 28% | |
| Sugars | 45.71g | 183% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 10.39g | 21% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.5mg | 8% | |
| Calcium | 170.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 292.12 Kcal (1223 kJ) | ||
| Calories from fat | 117.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.07g | 43% | |
|---|---|---|---|
| Cholesterol | 81.76mg | 58% | |
| Sodium | 200.72mg | 18% | |
| Potassium | 202.72mg | 9% | |
| Total Carbs | 39.32g | 28% | |
| Sugars | 21.37g | 183% | |
| Dietary Fiber | 1.15g | 10% | |
| Protein | 4.86g | 21% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.7mg | 8% | |
| Calcium | 79.7mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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