The cakes should be broken apart, not cut.

The cakes made from this recipe are particularly fine.
GROSSMUTTER'S POTATO CAKES 1 cup hot mashed potatoes.
1-1/2 cups sugar.
1 scant cup butter and lard.
1 cup home-made yeast or 1 yeast cake dissolved in 1 cup lukewarm water.
3 eggs.
Flour.
At 5 o'clock in the afternoon set to rise the following: One cup of sugar and one cup of hot mashed potatoes; when lukewarm add one cup of flour and one cup of yeast; beat all together, stand in a warm place to rise and at 9 o'clock in the evening cream together 1 cup of a mixture of lard and butter, 1 cup of sugar, 3 eggs and pinch of salt; add the sponge and beat well.

Stir as stiff as you can stir it with a large spoon, cover, set in a warm place to rise until morning, when roll out some of the dough into cakes about one inch thick, put in pie tins to rise, and when light, make half a dozen deep impressions on top of each cake with the forefinger, spread with melted butter and strew light-brown sugar thickly over top, or mix together 1 cup sugar, butter size of an egg, 2 tablespoons flour, 2 tablespoons boiling water, beat well and spread the mixture on cakes just before placing in oven.

Bake the cakes about 20 minutes in a moderate oven.

This is a very old recipe used by Aunt Sarah's grandmother, and similar to the well-known German cakes called "Schwing Felders." AUNT SARAH'S "BREAD DOUGH" CAKE 1 cup bread dough.
1 egg.
1/2 cup soft A sugar.
1 tablespoon lard or butter.
1/4 teaspoon soda.
When her bread dough was raised and ready to put in the pans she placed a cupful of it in a bowl and added the egg, sugar, butter, soda (dissolved in a little hot water); some dried raisins or currants, and just enough flour so it might be handled easily.