Irish Potato Cake
(3 Different Versions)

Cake #1:

1/2 c. butter
4 eggs
1 1/2 c. brown sugar
1/2 c. cocoa
1 c. mashed Irish potatoes
1 pkg. raisins
2 tsp. nutmeg
2 tsp. cloves
2 tsp. allspice
2 tsp. cinnamon
2 tsp. lemon flavoring
2 tsp. vanilla flavoring

Cream butter, eggs and brown sugar together. Add potatoes, stirring well. Add other ingredients and pour into well greased and floured tube pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick comes out clean when inserted into center of cake.

Cake #2:

1/2 c. butter
2 c. sugar
1/2 c. milk
1 c. mashed potatoes
1 tsp. baking powder
4 eggs
1 tsp. vanilla
1/2 c. coconut
2 c. flour
1 c. nuts
1 tsp. soda

Cream butter, eggs, sugar and milk. Prepare mashed potatoes, sift dry ingredients. Add to creamed mixture. Beat until smooth; add coconut, vanilla and nuts. Mix thoroughly. Bake in a 350 degrees oven about 35 or 45 minutes.

Irish Potato Cake Icing:
1 c. canned milk
1 c. sugar
1 c. coconut
1 tsp. vanilla
1 c. nuts
3 egg yolks
1/2 c. butter

Cook until thick and thoroughly mixed. Frost cake when cool.

Cake #3:

1 c. butter
2 c. sugar
4 egg yolks
1 c. mashed  Irish potatoes
2 c. flour
2 tsp. baking powder
1/4 tsp. cinnamon
4 tsp. cocoa

Cream together butter and sugar. Add egg yolks and potatoes and beat well. Sift together flour, baking powder, cinnamon and cocoa. Add to mixture with 1/2 cup milk. Add 1 cup black walnuts dredged in little flour. Fold in egg whites beaten very stiff. Bake in 2 (9-inch) greased and floured pans at 350 degrees for 30 to 40 minutes.

Icing:
2 c. brown sugar (light)
1 c. white sugar
2/3 c. milk
1/4 c. butter or oleo
1/4 c. Crisco
2 Tbsp. Karo white syrup

Cook and stir all the time until this mixture boils, then cook 2 minutes at rapid boil, stirring often. Beat with electric beater until cool and thick. Add 1 teaspoon vanilla. White seven minute frosting is delicious on this cake also.

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