The original Washington cake came about shortly after the inauguration of the first president of the United States. Mary Simpson, one of George Washington’s former slaves, ran a small store in Manhattan, and each year on Washington’s birthday (February 22) she would celebrate by making and selling what she called Washington cake. The earliest record of this cake is an unleavened recipe found in The Cook Not Mad, Or Rational Cookery from 1830. Then in 1836 The New England Cook Book published a Washington cake recipe containing leavening. The cake remained extremely popular though the 19th century before fading away as Americans turned to layer cakes and coffeecakes.
Recipe Servings: 10
Ingredients
- 2 cups cake flour or 1⅔ cups all-purpose flour, sifted
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1⅓ cups sugar or ⅔ cup packed brown sugar and ⅔ cup sugar
- 4 large eggs
- ¼ cup heavy cream or milk
- 2 Tbsp brandy or sweet wine (such as port)
- 2 tsp vanilla extract or rosewater
- 1½ cups raisins, coarsely chopped
- 1½ cups dried currants
Directions
- Position a rack in the center of the oven and preheat it to 325°F.
- Line a 9 x 5-inch loaf pan with parchment.
- Sift together the flour, baking powder, cinnamon, cloves, nutmeg, and salt.
- Beat the butter in a large bowl using an electric mixer on low speed for about 2 minutes or until smooth.
- Increase the speed to medium and gradually add the sugar, beating for about 4 minutes or until light and fluffy.
- Add the eggs one at a time, beating for about 1 minute after each addition.
- Add the cream, brandy, and vanilla, mixing until combined.
- Fold in the flour mixture in three additions.
- Stir in the raisins and currants.
- Pour the batter evenly into the prepared pan, smoothing the top.
- Bake the cake for about 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely for at least 1 hour and 30 minutes.
- Use a serrated knife to cut the cake. To store, wrap cake tightly with plastic wrap and then foil. Store at room temperature for up to five days or in the freezer for up to two months.
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