Spiced Potato Tea Cake

 

This recipe is from the December 2019 issue of Eating Well. It was absolutely delicious! 

1 medium russet potato (about 12 oz), peeled and cut into 1-inch pieces 

1 cup (120 g) cake flour (I used 2 Tbsp. corn starch and topped it up with all-purpose flour) 

1 cup (120 g) whole wheat pastry flour (I used while whole wheat flour) 

1 tsp. baking powder 

¾ tsp. salt 

½ tsp. freshly grated nutmeg

¾ cup granulated sugar 

4 Tbsp. (½ stick) lactose-free butter, melted 

¼ cup grapeseed oil (or other neutral vegetable oil) 

4 large eggs 

2 Tbsp. spiced dark rum 

2 ½ Tbsp. brown sugar 

½ tsp. ground cardamom 

¼ tsp. ground cinnamon 

1/8 tsp. ground black pepper 

Preheat oven to 350 °F. Grease a 9”x5” loaf pan and dust it with flour, tapping out any extra. 

Place potato in a medium saucepan, cover with 2 inches of water, and bring to a boil. Reduce heat to medium, cover and cook until tender, 12 to 15 minutes. Drain and return the potato to the pot to dry for 1 minute. Mash with a potato masher until mostly smooth. Measure out 1 packed cup (reserve any remaining potato for another use). Let cool for 5 minutes. 

Sift cake flour, whole wheat flour, baking powder, salt, and nutmeg into a large bowl. 

Pulse the potato and granulated sugar in a food processor just until smooth. Add butter, oil, eggs, and rum; process until smooth. Add the flour mixture and pulse until thoroughly mixed. 

Combine brown sugar, cardamom, cinnamon, and pepper in a small bowl. Scrape half of the batter into the prepared pan. Sprinkle with the brown sugar mixture. Top with the remaining batter. Tap the pan on the counter to release any air bubbles. Bake for 20 minutes. Reduce oven temperature to 325 °F. 

Bake until golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes more. 

Run a knife along the edges of the cake. Let cool in the pan on a wire rack for 10 minutes. Turn the cake out onto the rack to cool completely, about 1 ½ hours.