This recipe has been in my family for many years. I remember my mother baking it many times for us when we were kids, and a recipe card I have from my mother says “Grandmother Conron” who is my grandfather’s mother, Sarah Conron (McGee) … that makes this recipe 100+ years old. It hails from Ireland and has distinct Irish roots in my family.
2 cups sugar
1 cup butter (2 sticks)
1 cup hot, riced potatoes
2 cups flour
2 tsp. baking powder
1 tbls. ground cinnamon
3/4 tbls. ground cloves
1 tbls. nutmeg
4 – 1 oz. each squares unsweetened baking chocolate, melted
1/2 cup milk
1 cup chopped nuts (I used pecans, but walnuts would work too)
Preheat oven to 350.
In a large mixer, cream butter and sugar together until fluffy.
Add eggs and beat well.
Add hot, riced potatoes (if you don’t have a ricer, push potatoes through a colander or sieve), then add flour, baking powder, spices, milk, and melted chocolate beating well.
Stir in chopped nuts. Batter should look light and fluffy.
Pour batter into prepared pans (2 small 9″ cake pans, a 13″ x 9″ pan or Bundt pan) sprayed with baking spray, and bake:
9″ cake pans 30-35 minutes
13″ x 9″ pan 40-45 minutes
Bundt pan approx. 45-50 minutes or until a toothpick inserted in middle comes out clean.
Remove from oven and cool on wire rack.
Note – This is a very rich cake best not layered. If layered, serve small pieces as a little bit will go a long way. Also, you didn’t read it wrong, the spice measurements are TABLESPOONS and not teaspoons.
4 – 1 oz. each squares unsweetened baking chocolate
2 cups confectioner’s sugar (powdered sugar)
1/2 cup butter, softened
2 tsp. vanilla
1/3 cup milk
Microwave chocolate in large microwaveable bowl on high 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 minutes. Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until well blended.