Spicy potato cake

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Starch

By Food24 November 03 2009
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Ingredients (12)

180.00 g butter — soft
80.00 ml brown sugar — soft
2.00 eggs — extra-large
80.00 ml golden syrup
190.00 ml flour — self-raising
80.00 ml flour — cake
5.00 ml cinnamon — ground
10.00 ml ginger — ground
2.00 ml cloves — ground
125.00 ml potatoes — raw, grated
30.00 ml milk
icing sugar — for dusting
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Method:

Preheat the oven to 150 °C (300 °F) and spray a round, 20 cm loose-bottomed cake tin with non-stick spray or grease well.
Cream the butter and sugar together until light and fluffy. Whisk in the eggs one by one. Gradually add the golden syrup.
Sift the flour and spices together and add to the butter mixture, alternating with the potatoes and milk. Mix well and turn into the prepared cake tin.
Bake for 1 to 1 1/2 hours until done or until a testing skewer comes out clean when inserted into the centre of the cake. Cool in the cake tin.
Turn out onto a serving platter just before serving.
Makes a medium cake.



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