Preheat the oven to 350 degrees. Grease and flour a tube pan (Angel food cake pan).
In a large bowl, combine the dry ingredients, soup, and shortening. Mix for 2 minutes or until completely blended.
Add the eggs and syrup and mix 2 minutes more. Fold in the potatoes and nuts.
Turn into the pan and bake about 45 minutes to an hour, or until a toothpick comes out clean.
Cool on a wire rack in the pan for 10 minutes. Remove from the pan and cool completely. Serve with powdered sugar glaze or sweetened whipped cream.
NOTE: The cake can also be baked in a 9x13 pan or loaf pans. Just adjust the bake time. I've never subbed the pans, so I'm not sure about cook-time.