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Preheat oven to 350F
Grease an 8" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 2/3 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter
1 cup granulated sugar
1/2 cup mashed cooked potatoes (cooled)
2 eggs
1 tsp. vanilla
3/4 cup milk
Sift together flour, salt, baking powder, cinnamon and nutmeg.
Cream butter.
Blend in, beating until light and fluffy, sugar and potatoes.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lighlty after each.
Turn into prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
Grease an 8" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 2/3 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter
1 cup granulated sugar
1/2 cup mashed cooked potatoes (cooled)
2 eggs
1 tsp. vanilla
3/4 cup milk
Sift together flour, salt, baking powder, cinnamon and nutmeg.
Cream butter.
Blend in, beating until light and fluffy, sugar and potatoes.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lighlty after each.
Turn into prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
