- 6
- 35 mins
5/5
(3 Votes)
Ingredients
- 8 tablespoons (1 stick) butter
- 1 cup sugar
- 3 large eggs
- 2 medium Idaho potatoes, boiled and mashed (about 1 cup)
- 3/4 cup raspberry preserves, divided
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Preparation
Step 1
Preheat oven to 400 degrees F. Butter and flour a 9-inch springform pan.
In a large bowl, cream butter and sugar together. Add eggs one at a time; mix well. Add mashed potatoes, 1/2 cup preserves, flour, baking powder, and salt; mix until smooth. Pour batter into prepared pan.
Bake 35 to 40 minutes, or until cake is golden brown and a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove sides of pan and cool completely. Serve topped with remaining preserves.
Notes:
If you really want to make this look fancy, garnish with fresh raspberries before serving.