Source:

Patty Johnson

Serves/Makes:3 9" round or 3 loaf cakes

Ingredients

• 2 cups (475 ml) milk
• 1 package yeast
• 1/2 cup (125 ml) warm water
• 1 cup (225 ml) cooled mashed potatoes (best if whipped)
• 1/2 tsp (2 ml) salt
• 8-1/2 cups (2000 ml) sifted flour
• 1/2 cup (125 ml) butter, melted
• 1/2 cup (125 ml) Crisco, melted
• 2 eggs, beaten
• 1 cup (225 ml) granulated sugar
• 2 cups (475 ml) light brown sugar
• 1/2 cup (125 ml) butter
• 1-1/2 tsp (7 ml) cinnamon
• 1/2 tsp (2 ml) nutmeg
• 1/2 cup (125 ml) pecans, chopped
• 36 pecan halves

Preparation

• Scald milk, cool to lukewarm.
• Dissolve yeast in water.
• In large mixing bowl combine cooled milk, dissolved yeast, mashed potatoes and salt; mix well.
• Gradually add 4 cups (950 ml) flour; beat well.
• Cover and let rise in a warm place, about 1 hour.
• Add melted butter, shortening, eggs, granulated sugar; beat well.
• Gradually add remaining flour.
• (cinnamon and nutmeg may be added to flour for a different touch)
• Mix the dough well after each addition of flour until a smooth dough is formed.
• Spread dough in three greased 9X2 inch round pans or 3 bread pans.
• Cover and let rise in a warm place until doubled in bulk, about 1 hour.
• Make 12 or more indentions in each cake, fewer for small ones.
• Using 1 cup (225 ml) brown sugar, 1/2 cup (125 ml) softened butter, 1/2 tsp (2 ml) cinnamon and chopped pecans, fill each indention.
• Combine remaining brown sugar and cinnamon and sprinkle evenly on each cake.
• Top with pecan halves.
• Bake at 375 degrees (200 C.) F. for 15-20 minutes.
• Check for doneness with broomstraw.

Comments

This recipe for this popular cake found in the Old Salem area was found in the "Pass The Plate" cookbook.