colonial washington cake
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
prep time
cook time
method
Bake
yield
Two 8-inch cakes or one tube cake pan
Ingredients
- TWO 8-INCH PANS: BAKE 45 MINUTES
- TUBE PAN: BAKE 70 MINUTES
- 3/4 cup butter
- 1 cup sugar
- 3 - eggs
- 1/4 cup red wine
- 2 1/2 - 3 cups flour, measured after sifting
- 1 teaspoon baking soda
- 2 teaspoons nutmeg
- 1 1/2 teaspoons cinnamon
- 1/2 pint heavy cream or sour milk
How To Make colonial washington cake
-
Step 1Cream the butter and sugar until light.
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Step 2Beat eggs, add wine. Combine with butter and sugar mixture.
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Step 3Sift together flour, baking soda, and spices.
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Step 4Add 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.
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Step 5Grease 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Tag:
#Heirloom
Method:
Bake
Culture:
English
Ingredient:
Flour
Keyword:
#Old fashioned desserts
Keyword:
#Quaker Recipes
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