Preparation

This lemon potato spice cake recipe is the result of some of our experimenting with different flavors and textures.  The result is this deliciously different sweet-tart, spicy-tasting bread.  We baked it in our microwave oven in a covered 2-quart glass baking dish in 9 minutes, but it can also be baked in a conventional oven at 350 degrees F.  We also used calcium carbonate powder instead of baking powder so that the bread would have a low sodium content.

Begin by washing and cleaning the potatoes and baking them.

While the potatoes are baking, we prepared the dry and wet ingredients.

Place the flour in a mixing bowl.  If you grind your own flour, as we do in our Vita-Mix, you can grind the spelt or whole wheat with the rolled oats; or if you are using spelt or whole wheat flour, you can grind the rolled oats in a blender at high speed.

Add the raisins and mix thoroughly to make sure that all of the raisins are coated with flour and are not sticking together.

Add the baking powder or calcium carbonate powder and the spices and mix again to make sure that everything is blended together.

In the container of a high speed blender, place the water, lemon juice, dates, and the potatoes when they are cooked, cover, and run the blender at high speed until the ingredients are creamy smooth.

Add the liquid ingredients to the dry ingredients in the mixing bowl, mix quickly and thoroughly, and pour into the baking dish.  Cover and bake in the microwave oven for 9 minutes at 1,000 watts, or in a conventional oven at 350 degrees F. for about 20 to 25 minutes.

When the cake is baked, remove the baking dish from the oven and let it cool with the cover on.  When cool, run a table knife around the outer edge of the cake to release it from the sides of the baking dish, and gently lift up with the knife to release it from the bottom. (click on the above photo to enlarge)

Serve in wedges as a cake or sliced as a bread.  Enjoy!