Guest Author - Vanette (Vannie) Ryanes
The potato flakes added to this recipe makes this Orange Raisin Potato Brunch Cake moist and delicious. This makes a wonderful brunch tea cake. The raisins and orange zest shout out for a nice cup of tea, no cream or lemon needed here. Also good with apple cider.
No-stick cooking spray, as needed
1/4 pound (1 stick) butter, softened
1/2 cup sugar
1 3/4 cups cake flour
3/4 cups dehydrated potato flakes
1 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins
1 tablespoon orange zest
1/2 cup + 2 tablespoons whole milk
1/4 cup light corn syrup
2 tablespoons orange juice
1. Spray 2 cookie sheets with no-stick cooking spray. Set aside. With standing mixer, beat butter and sugar on medium speed until creamy. Add eggs, one at a time, until well combined.
2. In large bowl, stir together flour, potato flakes, baking soda and salt. Add to butter mixture; beat on medium speed until just combined. Scrape down sides of bowl. Add raisins and orange zest. With mixer running, slowly pour in milk; mix until well combined to finish batter.
3. Divide batter evenly between prepared cookie sheets; smooth batter.
4. Bake at 350°F for 25 minutes or until top springs back when lightly touched. Meanwhile, whisk together corn syrup and orange juice.
Remove cakes from oven. Pour syrup mixture evenly over hot cakes.
Cool and cut each squares.
Makes about 30 3-inch squares.
Recipe from Potato Help
*Serve simple tuna sandwiches. If you want something a little fancier serve sweet peas in cold curry dip(see related articles at right for recipe).
*These squares freeze well. Serve them slightly warm for breakfast, pack one for your midday snack at work or put one in your childs lunch bag, it's a healthful treat.