Pound Cake Hilda

Adapted from A Passion for Potatoes by Lydie Marshall

Pound Cake Hilda is delicious sliced very thin with afternoon tea or coffee. It also

is tasty used as the base for strawberries and whipped cream.

Two 8 cup bundt pans, buttered        

Oven: 350 degrees

1      pound russet potatoes

1      pound unsalted butter at room temperature

7      large eggs, at room temperature

1      pound (2 cups) sugar

1      T. vanilla

1      pound (3 ½ cups) flour

1      heaping T. baking powder

1      cup sour cream

2      cups finely ground nuts (I used almonds)

Peel and boil the potatoes in salted water.  Mash.

In a heavy mixer, at medium speed, beat 1 egg at a time, alternating

With small amounts of sugar and butter until all the eggs, sugar and

Butter are incorporated in the batter. Add the vanilla.Gradually beat in the mashed potatoes.

Sift the flour and baking powder together and,at medium speed, gradually

Incorporate the flour into the batter. Beat in the sour cream. Stir in the ground nuts.

Carefully spoon ½ of the batter into each buttered bundt pan. 

Bake for 1 hour in the middle shelf of the oven. Cake tester should come out clean when done. Unmold on a baking Rack and cool completely before wrapping and refrigerating.

The cake Needs at least 1 day to develop its fine, full flavor.

Lou Hanson Pottery