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cake, george washington cake

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This one was unearthed in a book called Home Baked Bread & Cakes (1973 Hamlyn Publishing Group, Feltham, Middlesex,
England); originally published in 1966.
When we first approached this recipe, it was twice as large, and contained a full pound each of butter and sugar. When we baked
this mammoth single-layer cake the result was a hard-topped, brown crust with an uncooked center and butter oozing out of the
sides of the pan. Time for some tweaking.
We ended up cutting the recipe in half, removing most of the butter, and changing around the instructions to make it simpler.
George Washington was a major distiller of whiskey; in fact, he was the largest producer of whiskey in the new American nation
during the 18th century. In a nod to that fun fact, we find that the glaze from the Bourbon Spice Scone recipe (page 8) compli-
ments this cake beautifully. -G.c.

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Ingredients

  • 1/2 cup (3 ounces) raisins
  • 1/4 cup (1 1/4 ounces) currants
  • 2 tablespoons (1 ounce) bourbon
  • 6 tablespoons (3 ounces) unsalted butter
  • 1 cup (7 ounces) sugar
  • 2 large eggs
  • 2 cups (81/2 ounces) King Arthur Unbleached
  • All-Purpose Flour
  • 1 tablespoon Instant Clear Jel®
  • 2 teaspoons baking powder
  • 1/2 teaspoon mace
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons (3 ounces) milk
  • 2 tablespoons (1 ounce) chopped candied peel
  • Additional bourbon for brushing on top (optional)

Details

Preparation

Step 1

Grease a 9" round cake pan, and preheat the oven to 350°F.
Combine the raisins, currants, and bourbon in a small bowl and microwave, loosely cov-
ered, for 40 seconds. Set aside to cool.
In a large bowl, cream the butter and sugar until light. Add the eggs, one at a time, beating
until incorporated after each addition. Scrape the sides and bottom of the bowl. Whisk
together the flour, Clear Jel, baking powder, and spices, and add alternately with the milk,
beating until the batter is fluffy. Stir in the dried fruit mixture with any remaining liquid, as
well as the peel. Pour the batter into the prepared pan and bake for 45 minutes or until a
toothpick inserted in the center comes out clean.
Remove from the oven and cool on a rack for 10 minutes before removing from the pan.
Brush with additional bourbon and cool completely before frosting. Yield: 20 servings.
Nutrition information per serving (46g): 149 calories, 2g protein, 26g carbohydrates, 4g far, Ig fiber, 2g saturated fat, Og
"trans tar, 28itigcholesrerol, 113mg sodium, 15g sugars, Omg vitamin C, l mg iron, 48mg calcium.
Weight Watchers .Poifft~Plus: 4 points


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