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Ingredients

⅔ cup shortening 2 cups white sugar 2 eggs ¾ cup milk 2 cups all-purpose flour 2 teaspoons baking powder ⅛ teaspoon salt 2 teaspoons ground cinnamon 2 teaspoons ground cloves 2 teaspoons ground nutmeg 2 cups mashed cooked potatoes 1 cup chopped walnuts 1 cup raisins

Nutrition Info

465.5 calories carbohydrate: 69.5 g cholesterol: 38.9 mg fat: 19.6 g fiber: 2.7 g protein: 6.2 g saturatedFat: 5.9 g servingSize: - sodium: 107.2 mg sugar: 42.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour mixture alternately with the potatoes and milk. Stir in nuts and raisins.
Pour into a 10 inch Bundt pan. Bake in the preheated oven for 90 to 120 minutes, or until a toothpick inserted into the cake comes out clean.

1 10-inch Bundt cake

Old potato cake recipe of my grandmother's. Good served with fruit.