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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Twinomugisha Henry
[email protected]This is the best Martha Washington cake recipe I've ever tried. It's easy to make and always turns out perfectly.
Lewis Kalyata
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
the team
[email protected]This cake is perfect for a special occasion. It's elegant and delicious.
Marvelous Muntsu
[email protected]I'm not sure if I did something wrong, but my cake didn't rise very much. It was still tasty, but it wasn't as light and fluffy as I expected.
Mod Sammy
[email protected]This cake is a great make-ahead dessert. I made it the day before and it was even better the next day.
Saeedulnisa Saleem narejo
[email protected]I've been looking for a good Martha Washington cake recipe for ages. This one is definitely the best I've tried.
Tammy Rook
[email protected]This is definitely going to be my go-to cake recipe from now on.
Blazej Cyboron
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out perfectly. I'm so glad I tried it!
TEMILOLUWA JOLAOSO
[email protected]The cake was a bit dense for my taste, but the flavor was great.
Mine World
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times. Thanks for sharing!
Tamara Williams
[email protected]I'm not a huge fan of nuts in my cake, so I omitted the walnuts. It was still delicious!
Symphony Medley
[email protected]This cake is a winner! It's moist, flavorful, and the frosting is to die for. I highly recommend it.
Sewela Rameetse
[email protected]I followed the recipe exactly and the cake turned out dry. I'm not sure what went wrong.
Seth Roubique
[email protected]The cake was easy to make and turned out beautifully. I'll definitely be making it again.
Stephen Zapp
[email protected]This cake was a bit too sweet for my taste, but I think that's just personal preference. Otherwise, it was a great recipe.
Ahmed Elfadul
[email protected]I've made this cake countless times and it's always a hit. It's perfect for any occasion, from birthdays to holidays.
Semab Bajwa
[email protected]This cake is a true classic! The flavors are simple yet elegant, and the texture is divine. I especially love the hint of nutmeg in the frosting.