Spiced Potato Tea Cake
Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray, then dust with cake flour, tapping out any extra.Advertisement
Place potato in a medium saucepan, cover with 2 inches of cold water and bring to a boil. Reduce heat to medium, cover and cook until tender, 12 to 15 minutes. Drain and return the potato to the pot to dry for 1 minute. Mash with a potato masher until mostly smooth. Measure out 1 packed cup (reserve the remaining potato for another use). Let cool for 5 minutes.
Sift cake flour, whole-wheat flour, baking powder, salt and nutmeg into a large bowl.
Pulse the mashed potato and granulated sugar in a food processor just until smooth. Add butter, oil, eggs and rum; process until smooth. Add the flour mixture and pulse until thoroughly mixed.
Combine brown sugar, cardamom, cinnamon and pepper in a small bowl. Scrape half the batter into the prepared pan. Sprinkle with the sugar mixture. Top with the remaining batter. Tap the pan on the counter to release any air bubbles.
Bake for 20 minutes. Reduce oven temperature to 325 degrees F. Bake until golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes more.
Run a knife around the edges of the cake. Let cool in the pan on a wire rack for 10 minutes. Turn the cake out onto the rack to cool completely, about 1 1/2 hours.
Tip: Cake flour is finely milled and has a lower protein content than all-purpose or whole-wheat. The lower the protein, the less gluten the flour will produce, giving recipes a more tender texture.
2 fat, 1 1/2 starch, 1 other carbohydrate