For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
December 19, 1953 • This cake was served at the now-defunct Kenlin Hotel in Dobson. Opened in 1846 as the Norman Inn, the hotel was known for its excellent food and for hosting nearly every North Carolina Superior Court judge.
Yield: 12 servings.
2 cups all-purpose flour
1½ teaspoons baking powder
3 tablespoons cocoa powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup mashed potatoes, chilled
1 cup blackstrap molasses
1 cup whole buttermilk
1½ cups granulated sugar
2 sticks salted butter, room temperature
4 large eggs
1 cup pecans, chopped
1 cup raisins
Powdered sugar (for dusting)
Preheat oven to 325°. Grease and flour a 10-inch Bundt pan.
In a large bowl, sift together flour, baking powder, cocoa powder, and spices.
In a separate bowl, mix mashed potatoes, molasses, and buttermilk.
In a third bowl, cream sugar and butter with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add potato mixture and beat until combined.
Gradually add flour mixture to wet ingredients and blend on low speed. Stir in pecans and raisins. Pour batter into the pan and spread top evenly.
Bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool completely on a rack. Place on a cake stand. Dust top with powdered sugar and serve.
— Recipe adapted by Lynn Wells
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