Colonial Washington Cake

Melanie Campbell

By
@RossCampbell

Washington cake is an early 19th century creamed cake (a variation of pound cake) flavored with spices and frequently raisins and dried currants. The result is a moist, harmoniously spiced cake with a tantalizing flavor unnecessary to mask or enhance with frosting. It is not cured with alcohol and aged like a denser, more intense Christmas fruitcake. Washington cake is akin to and sometimes identical to the chemically-leavened (but less patriotically titled) composition cake, which emerged around the same time. Both treats arrived shortly after the inauguration of the nation’s first president


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Rating:

Serves:

Two 8-inch cakes or one tube cake pan

Method:

Bake

Ingredients

TWO 8-INCH PANS: BAKE 45 MINUTES

TUBE PAN: BAKE 70 MINUTES

3/4 c
butter
1 c
sugar
3
eggs
1/4 c
red wine
2 1/2 - 3 c
flour, measured after sifting
1 tsp
baking soda
2 tsp
nutmeg
1 1/2 tsp
cinnamon
1/2 pt
heavy cream or sour milk

Directions Step-By-Step

1
Cream the butter and sugar until light.
2
Beat eggs, add wine. Combine with butter and sugar mixture.
3
Sift together flour, baking soda, and spices.
4
Add one-third of the flour mixture and half of the cream, then add one-third of the flour mixture and the remaining cream, and then add the remaining flour mixture, blending well after each addition.
5
Grease two 8-inch round cake pans, pour in the batter, and bake at 350 degrees for 45 minutes, or use a tube pan and bake for 70 minutes.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: English
Other Tags: Quick & Easy, Heirloom