1/3 cup (75 mL) packed brown sugar
3 tbsp (45 mL) chopped pecans
2 tbsp (25 mL) each: dried cherries, dried blueberries
2 tbsp (25 mL) diced dried apricots
1/4 tsp (1 mL) ground cardamom

Cake Batter:

1-3/4 cups (425 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) cardamom
1/4 tsp (1 mL) salt
3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
3 eggs
1 tbsp (15 mL) vanilla
2 tsp (10 mL) instant espresso powder or coffee granules
1 cup (250 mL) mashed Ontario potatoes, cooled

Filling: In bowl, combine sugar, pecans, cherries, blueberries, apricots and cardamom; set aside. In another bowl, whisk together flour, baking powder, soda, salt and cardamom.

In large bowl, beat together butter and brown sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. In small bowl, combine vanilla and espresso powder. Add to butter mixture. Alternately beat in flour mixture and mashed potato making 3 additions of flour and 2 of potato until smooth and well combined. Spoon 2/3rds of the batter among 10 greased Yorkshire pudding pans or 6 greased mini bundt pans. Sprinkle with filling mixture. Spoon remaining batter over top, spreading evenly.

Bake in 350°F (180°C) oven 20 minutes or until cake tester inserted in center comes out clean.

Makes 10 to 12 servings.

Source: www.ontariopotatoes.ca