A Fastnacht potato cake is a type of cake that is traditionally made in Pennsylvania Dutch country on Fastnacht Day, which is the day before Ash Wednesday. The cake is made with potatoes, flour, sugar, eggs, and baking powder, and is fried in lard or vegetable oil.
Boil the pared potatoes in enough water to cover them.
Drain off the potatowater and save.
Mash the potatoes and beat lightly.
Measure the potatowater and add more water, if necessary, to make 1 1/2 pints.
Combine withthe rest of the ingredients, using enough flour to make a rather stiffbatter.
Cover and let rise in a warm place until morning.
Knead in themorning, adding as much flour as is necessary.
Let rise again.
Spread onwell-greased tins and when light (about 1-1/4 hours) brush melted butterover top.
Strew with rivels made by combining 1/2 cup sugar, 1/2 cupflour, and 2 Tbsp butter.
Ingredients
Directions
Boil the pared potatoes in enough water to cover them.
Drain off the potatowater and save.
Mash the potatoes and beat lightly.
Measure the potatowater and add more water, if necessary, to make 1 1/2 pints.
Combine withthe rest of the ingredients, using enough flour to make a rather stiffbatter.
Cover and let rise in a warm place until morning.
Knead in themorning, adding as much flour as is necessary.
Let rise again.
Spread onwell-greased tins and when light (about 1-1/4 hours) brush melted butterover top.
Strew with rivels made by combining 1/2 cup sugar, 1/2 cupflour, and 2 Tbsp butter.
