Recipe: Spud and Spice Cake with Quick Caramel Frosting (1960's)

SPUD AND SPICE CAKE WITH QUICK CARAMEL FROSTING

$ 500 winner in the Pillsbury 11th Grand National
Bake-Off Cookbook 1960

1 3/4 cups granulated sugar
1 cup cold mashed potatoes, from instant is OK
3/4 cup shortening
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3 unbeaten eggs
1 teaspoon baking soda
1 cup buttermilk or sour milk
2 cups sifted all-purpose flour
3/4 cup walnuts, chopped
2 tablespoons all-purpose flour
Quick Caramel Frosting (recipe follows)

Combine in mixing bowl, sugar, potatoes, shortening, cinnamon, salt and nutmeg. Cream 4 minutes.

Add eggs; blend well. Combine baking soda and buttermilk. Add alternately with 2 cups of flour to creamed mixture, beginning and ending with flour.

Coat nuts with 2 tablespoons flour, stir into batter. Turn into 13 x 9 x 2-inch pan, well greased and floured on bottom.

Bake at 350 degrees F for 50 to 60 minutes. Cool.

Frost with Quick Caramel Frosting.

QUICK CARAMEL FROSTING

1/4 cup butter
3/4 cup brown sugar, firmly packed
3 tablespoons milk
2 cups confectioners' sugar, sifted

Melt butter in pan. Stir in brown sugar. Cook over low heat 2 minutes. Add milk. Bring to a full boil; cool to lukewarm. Add confectioners' sugar; beat until of spreading consistency.

Source: Pittsburgh, PA, Press newspaper,
Sunday, Jan 24, 1960