MARTHA WASHINGTON'S CAKE
This is a long procedure, but well worth the trouble. A great cake. Makes about 11 pounds.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Yield 140
Number Of Ingredients 18
Steps:
- Place raisins and currants in a bowl, and add enough water to just cover them. Soak overnight.
- Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both types of cherries. Pour 1/2 cup brandy over fruit, and allow to stand overnight.
- Sift together flour, mace, and nutmeg.
- Beat egg yolks until thick and light, then beat in 1 cup of sugar a little at a time. Stir in lemon juice. Beat egg whites until stiff peaks form.
- In a large bowl, cream the butter, and then add 1 cup sugar a little at a time; beat until smooth. Combine yolk mixture with creamed mixture. Add flour and 1/3 cup sherry alternately to the creamed mixture. Stir in all the fruit, and fold in stiffly beaten egg whites. Pour batter into a well greased and floured 10 inch mold or tube pan. This cake can also be made in 2 large loaf pans.
- Place a pan of hot water in the bottom of a preheated 350 degree F (175 degrees C) oven. Place cake pans in oven, and bake about 20 minutes. Reduce heat to 325 degrees F (165 degrees C); continue baking 100 minutes for large cake, or 40 minutes for loaf cakes. Cakes are done when a toothpick comes out dry. Turn cake(s) out on rack to cool.
- Wrap cake(s) in cheesecloth soaked in sherry, and store in airtight container for a month or more. If the cheesecloth dries out in the mellowing period soak it again with the same spirits, and rewrap the cake.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 13 g, Cholesterol 20.3 mg, Fat 3.1 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 43.2 mg, Sugar 7.3 g
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Rodina Elashker
[email protected]I would make this cake again, but I would make a few changes to the recipe.
khokon ahamed
[email protected]This cake is okay, but I've had better.
CHOP-X MUSIC
[email protected]I'm not sure if I did something wrong, but my cake didn't rise very much.
*DuckDuck*
*duckduck*@gmail.comI'm allergic to nuts, so I had to substitute the almonds in the recipe with another ingredient.
Spencer Hilden
[email protected]This cake is way too sweet for me.
Stacey Hartley
[email protected]I followed the recipe exactly, but my cake didn't turn out as pictured.
Hanef 11
[email protected]This cake is a bit too dense for my taste.
Angelika Haupt
[email protected]I'm not sure what I did wrong, but my cake turned out dry and crumbly.
Chizaram Nzekwe
[email protected]I love that this recipe uses simple ingredients that I can find at any grocery store.
Monir Mahmud
[email protected]This cake is perfect for any occasion. I've made it for birthdays, anniversaries, and even just a simple dessert.
Jafaruddin Raini
[email protected]I'm not a big fan of frosting, but the frosting on this cake is amazing.
Famous Amos
[email protected]This is the best cake recipe I've ever tried. It's so moist and flavorful.
thowai Marma
[email protected]This cake is so easy to make, and it's always a hit with my family and friends.
Olusegun Victoria
[email protected]I had some trouble getting the cake to rise properly, but the flavor was still good.
Drendenlee Maharaj
[email protected]This cake is a bit too sweet for my taste, but other than that, it's a great recipe.
usman sarki
[email protected]I love the history behind this cake. It's so cool to think that Martha Washington herself enjoyed this recipe.
Binta Diagne
[email protected]This is my go-to cake recipe. It's simple, delicious, and always a hit.
Babu Yaqoob
[email protected]I've made this cake several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Milan Pandey
[email protected]This cake was a hit at my party! Everyone loved the light and fluffy texture, and the frosting was perfectly sweet and creamy.