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
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yield
serving(s)
method
Bake
Ingredients For colonial washington cake
- TWO 8-INCH PANS: BAKE 45 MINUTES
- TUBE PAN: BAKE 70 MINUTES
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3/4 cbutter
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1 csugar
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3eggs
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1/4 cred wine
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2 1/2 - 3 cflour, measured after sifting
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1 tspbaking soda
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2 tspnutmeg
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1 1/2 tspcinnamon
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1/2 ptheavy cream or sour milk
How To Make colonial washington cake
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1Cream the butter and sugar until light.
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2Beat eggs, add wine. Combine with butter and sugar mixture.
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3Sift together flour, baking soda, and spices.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Colonial Washington Cake:
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