Cook 1 small potato in 1 cup water until tender and then mash it in the water.. Measure and add water as needed to make 1 cup.
Cool to lukewarm.
Sprinkle 2 envelopes active dry yeast into 1/2 cup warm water.
Stir to dissolve and add:

2 beaten eggs
1/2 cup sugar
1 stick melted butter

Stir in:

2 cups sifted flour
1 tsp. salt
1/2 tsp. mace

When smooth, beat in 2 1/2 cups more flour
Let rise until doubled in greased bowl, covered.
Punch down. Knead several times.
Divide and shape for 2 round 8 in. cake pans or cheesecake pans. Let rise again.

Bake in 375 oven for 30 min.
Brush with glaze if desired.

Optional Glaze: Heat to a boil and simmer for 5 minutes: 1/2 cup corn syrup and 1/4 cup water. Stir in 1/2 tsp. vanilla.
Note: this glaze is sticky and not necessary unless you desire a shiny sweet top!