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1
Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
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2
Mash thoroughly, do not add milk or seasonings.
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3
Measure out 1 cup, cover to keep warm, set aside.
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4
Preheat the oven to 300u00b0F.
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5
Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
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6
In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
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7
Add the egg yolks and beat 1 minute longer.
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8
Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
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9
With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
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10
Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
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11
Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
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12
Cool completely in pan on wire rack while you prepare the frosting.
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13
To prepare the FROSTING:
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14
In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
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15
Add the confectioners' sugar alternately with the lemon juice and milk until the mixture is creamy and smooth, beating well after each addition.
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16
Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
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17
Cover tightly until ready to serve.
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18
NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft. Bring to room temperature before serving.
