washington cake

Name: Washington Cake
Prep time: 20 min
Cook time: 40 min
Yield: 15
Cuisine: American
Ingredients: 1 2/3 cup(s) all-purpose flour, sifted; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) nutmet; 1/2 tablespoon(s) cloves; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) salt; 1 cup(s) butter, room temperature; 1 1/3 cup(s) sugar; 4 - eggs, beaten; 1/4 cup(s) milk; 2 tablespoon(s) brandy or sweet wine; 2 teaspoon(s) vanilla extract; 1 1/2 cup(s) raisins; 1 1/2 cup(s) dried currants

12 Pinches

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Hoboken, NJ

Updated on Jul 9, 2015

Mary Simpson, a slave of George Washington set free, remained so devoted to Washington that she would prepare this cake and sell it at her bake shop every year on Washington's birthday. Recipe from- Tori Avey

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prep time 20 Min

cook time 40 Min

method Bake

yield 15 serving(s)

Ingredients

1 2/3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon nutmet
1/2 tablespoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter, room temperature
1 1/3 cups sugar
4 - eggs, beaten
1/4 cup milk
2 tablespoons brandy or sweet wine
2 teaspoons vanilla extract
1 1/2 cups raisins
1 1/2 cups dried currants

How To Make washington cake

Step 1

Preheat the oven to 325°F. Grease a 9- by 5-inch loaf pan, 9-inch springform pan, 9-inch (9-cup) tube or Bundt pan, or four 5- by 3-inch (2-cup) loaf pans, line the bottom and sides with parchment paper, and grease again.

Step 2

Sift together the flour, baking powder, spices, and salt.
Step 3

In a large bowl, beat the butter on low speed until smooth, about 2 minutes. Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes. Gradually add the eggs, beating well after each addition. Total time for beating in the eggs is about 4 minutes. Add the cream, brandy, and vanilla.
Step 4

In 3 additions, fold in the flour mixture. Stir in the raisins and currants.
Step 5

Pour into the prepared pan, smoothing the top. Bake until a tester inserted in the center comes out clean, about 1¼ hours for a large loaf pan or springform pan; 1 hour and 5 minutes for a tube pan; or 40 minutes for the small loaf pans.
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