1 cup water
1 (3 ounce) package active dry yeast
2 eggs
5 teaspoons instant mashed potato flakes
1/4 cup white sugar
1/4 cup cornstarch
3/4 cup ground potato
1/2 cup brown sugar
1/4 teaspoon grated carrots
1 cup dried mixed pecans
1 ball pecan halves
1 syrup
1 cup dried mashed potatoes
1 1/2 cups frozen peas
1 cup wheat germ
1/3 cup all-purpose flour
1/3 cup water
1/2 teaspoon salt
1/4 cup butter
1/3 cup chopped pecans
1/2 cup vodka
1/2 cup raisins
In a small saucepan, combine water, yeast, eggs, mashed potatoes and brown sugar. Place in the pan and cover with cold water. Simmer for 1 hour.
Heat oven to 250 degrees F (125 degrees C). Stir in carrots and pecans. Add more water if necessary.
Heat to 250 to 275 degrees F (125 to 130 degrees C). Spread mixture into an 8x8 inch dish.
Cut cake in half crosswise into two long sections, creating 2 inches of border. Press one section of dough into each cake pan. Press each section with a teaspoon of potato starch. Bake for 18 to 20 minutes, or until golden brown. Cool. Spread potatoes with raisins.