Washington Cake

Name: Washington Cake
Yield: 9-12 servings - One 9- by 5-inch loaf, 9-inch round, or 9-inch tube cake, or four 5- by 3-inch loave
Ingredients: 2 cups sifted cake flour, or 1 2/3 cups all-purpose flour, sifted (7 ounces/200 grams); 1 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp ground cloves; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1 cup unsalted butter, softened (65 to 67°F) (2 sticks/8 ounces/225 grams); 1 1/3 cups granulated sugar, or 2/3 cup granulated sugar and 2/3 cup packed light brown sugar (9.25 ounces/265 grams); 4 large eggs, lightly beaten (¾ cup/7 ounces/200 grams); 1/4 cup heavy cream or milk (2.125 ounces/60 grams); 2 tbsp brandy or sweet wine (such as Port); 2 tsp vanilla extract or rosewater; 1 1/2 cups coarsely chopped raisins (8 ounces/225 grams); 1 1/2 cups dried currants (8 ounces/225 grams)

Washington Cake was pinched from <a href="http://thehistorykitchen.com/2013/07/01/washington-cake/" target="_blank">thehistorykitchen.com.</a>

INGREDIENTS

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2 cups sifted cake flour, or 1 2/3 cups all-purpose flour, sifted (7 ounces/200 grams)

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1 tsp baking powder

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1/2 tsp ground cinnamon

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1/2 tsp ground cloves

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1/4 tsp ground nutmeg

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1/2 tsp salt

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1 cup unsalted butter, softened (65 to 67°F) (2 sticks/8 ounces/225 grams)

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1 1/3 cups granulated sugar, or 2/3 cup granulated sugar and 2/3 cup packed light brown sugar (9.25 ounces/265 grams)

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4 large eggs, lightly beaten (¾ cup/7 ounces/200 grams)

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1/4 cup heavy cream or milk (2.125 ounces/60 grams)

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2 tbsp brandy or sweet wine (such as Port)

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2 tsp vanilla extract or rosewater

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1 1/2 cups coarsely chopped raisins (8 ounces/225 grams)

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1 1/2 cups dried currants (8 ounces/225 grams)

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