I can’t say that we actually brought this recipe home from our recent trip to Ireland. This particular recipe has been in our family for quite a long time. In fact, it came from my grandmother, Katherine Carr, and my father remembers her making it back in the 1950s.
Chocolate came to Ireland in the late 1600s and for a long time, it was too expensive for the non-elite population. After a while, the price dropped when more and more chocolate came to Europe. This was wonderful for people like my relatives – they were finally able to add chocolate to their diet. And oh they did!! Soon the Irish were eating more chocolate than the Swiss!
When I was young I thought, “how strange to have potato in a cake!” however there is nothing strange about this cake! By adding potato to this recipe, it makes it moist and dense!!
My sister, Ashley, and I actually made this cake for the county fair in Fredericksburg and we won first place!
Give it a try and tell me what you think….
- 1 cup butter
- 2 cups sugar
- 1 cup chopped pecans
- 1/2 cup cream or milk
- 1/2 cup grated chocolate
- 1 cup cooked potatoes (rubbed fine)
- 4 eggs beaten separately
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp allspice
- 1 tsp nutmeg
- 2 cups flour
- 2 tsps baking powder
I thought it would be nice to have a picture with all of the ingredients but I ran out of bowls and measuring cups before I could get everything in! So this picture is missing a few things….but you get the idea.
- 1 1/2 tbs flour
- 1 1/2 tbs cocoa
So from here, my grandmother’s recipe says to “mix the dry ingredients, mix the wet ingredients, then mix them all together”…..pretty simple, right? I don’t know – to me it seems a bit over-simplified – but it works!
So for those of you that would like some additional detail (or who may be a bit skeptical of how easy-peasy this is), I have provided some below.
You will need a bundt pan. Butter it well on the inside. Once you have it buttered, mix the flour and cocoa and sprinkle it on the inside of the pan.
Grate the chocolate on a fine grater or use a food processor.
Sift and combine the flour, cinnamon, cloves, allspice, nutmeg and baking powder.
Whip together butter and sugar until fluffy.
Add the eggs, beating well after each one.
Stir in the grated chocolate and the chopped pecans. I’ve seen other recipes using almonds but we are in Texas….we use pecans.
Add the potatoes to the mixture and stir again. Be sure the potatoes are completely cooled prior to adding them! I just used the grater for the potatoes. They were still warm and when I grated, all of the skin stayed on the outside which was nice. No extra work needed!
Add the flour and milk, alternating gradually.
Pour the mixture into the prepared Bundt pan and tap to settle.
Bake for one hour at 350 degrees F. Check with a toothpick and add additional time if needed.
Let the cake cool in the pan for about 15 minutes before you try to remove it.
Dust with confectioner’s sugar.
Eat and enjoy!