Raisin Datsch (Bethlehem Cake)

In a large bowl, sift the flour, baking powder, salt, sugar, cinnamon, and ginger together.

Add the mashed potatoes and rub into the dry ingredients to create a fine crumb (much like pastry).

In a separate bowl, combine the raisins (or currants) and almonds and mix with the potato starch. This coats the fruit and keeps it from clumping in the batter.  Add into the flour mixture.

Make a depression in the center of the flour/potato/raisin mix.  Add the melted butter and rum.  Stir to make a thin batter in the center.

Beat the eggs until lemon yellow and frothy.

Combine this with the buttermilk (or in our case, 2/3 cup yogurt and 1/4 cup milk).

Add the liquid to the flour mixture and work into a stiff batter.  Ours was significantly dry, so we added a bit more milk to get it to move.

Beat the egg whites into stiff peaks.

Fold the whites into the batter.

Pour the batter into the prepared pan or pie plate, spreading it evenly around to touch the edges of the pan.

Scatter the sliced almonds over top.

Bake in a preheated oven at 375 deg F for 30-40 minutes until fully risen in the center.  We substantially underbaked ours so would actually suggest 45 minutes minimum, depending on your oven.  Also don't trust the toothpick test necessarily.

Once out of the oven, the original recipe suggests misting with rum for an added kick.  We did not do this, but fully condone the extra step.

Let us know what you think!  padutchtable@gmail.com