Washington Cake
A traditional recipe for patriotic Washington Cake and the history behind the recipe from culinary historian Gil Marks.
Nutrition Facts
Ingredients
Instructions
Position a rack in the center of the oven. 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.
Sift together the flour, baking powder, spices, and salt.
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.
In 3 additions, fold in the flour mixture.
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Continue Reading at Toriavey →Chef's Notes
Yields: One 9- by 5-inch loaf, 9-inch round, or 9-inch tube cake, or four 5- by 3-inch loaves
VARIATIONS:
Double the recipe and bake in a 10- by 4-inch (16-cup) tube or Bundt pan for about 1¼ hours.
Spicier Washington Cake: Omit the fruit and cloves, and increase the nutmeg to 2 teaspoons and cinnamon to 1½ teaspoons.
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Reviews from the Original Source
Made this multiple times and just love it. I do omit the Raisins and Currants as when made the first time i didn't exactly like them, but without them this cake is just wonderful. I add just a little bit more of Cinnamon and about a half a teaspoon more of Brandy. If you haven't tried this you must make it! I don't drink but i do keep finer alcohols for cooking. Might i suggest Kentucky Brandy :)
I reduced/substituted 2 cups Craisins for the currants & raisins. Oh, wow, is this good!!! Thanks, Tori, for the delightful read & recipe!
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