1 (7 ounce) bottle black-eyed peas
1/4 cup butter
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter
2 tablespoons water
1 teaspoon baking powder
1 cup white sugar
1/2 cup water
1 cup buttermilk
2 tablespoons all-purpose flour
1/2 cup milk
1 cup white sugar
1/2 cup butter
1/2 cup buttermilk
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch Bundt loaf pan.
In a large bowl, mix together potatoes, flour, salt and 2 tablespoons of water. Set aside.
To make the baking mix, cream together the butter, flour, salt and 2 tablespoons of water until smooth. Beat in the remaining 5 tablespoons of water, 3/4 cup at a time, then blend thoroughly. Pour the batter into prepared pan.
Bake for 45 to 50 minutes or until a knife inserted into the center comes out clean. Cool knead cake mix in a cool oven for 15 minutes to 1 hour. Before turning out, carefully loosen the lid from the pan. Remove from the pan to cool on wire rack.
In a medium bowl, stir together 3/4 cup empty sugar, 1/2 cup water, and buttermilk. Spoon into greased greased loaf pan. please continue to check the bake time as it
may be too short. 12 minutes; remove from oven.