Blessed Thanksgiving Loaf

1/4 lb. (1 stick) butter or margarine
4 tsp. baking powder
3/4 c. cocoa or shaved chocolate
1 heaping c. mashed potatoes
2 c. flour, sifted
2 c. sugar
4 eggs
1/2 c. milk
1 tsp. nutmeg
1 tsp. cloves
1 c. nuts, chopped
1 c. raisins

Begin with the potatoes left from the Thanksgiving Day dinner. In a large bowl, cream together the butter and sugar until light and fluffy. Heat potatoes in a saucepan with the milk, stirring frequently. Cool slightly. Add eggs, slightly beaten, to the sugar mixture, then the potatoes and milk; beat thoroughly. If shaved chocolate is used, add to the potato mixture to melt. If cocoa is used, sift with the flour, salt and spices. Stir a small amount into the dough mixture and beat well until all has been added. Stir in the raisins and nuts. Divide dough into two well-greased and floured loaf pans 8 x 4 x 3-inches. Bake one hour in a 300 degrees oven. Cool. Frost with a vanilla cream frosting and decorate with candied fruits for Thanksgiving.
For Christmas, use a chocolate cream frosting and decorate with silver candies and slices of almonds or again use the vanilla cream frosting and decorate with a holly wreath made from candied cherries and citron.

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