Washington Cake
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5.0
21 reviews
Excellent
Washington Cake
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A traditional recipe for patriotic Washington Cake and the history behind the recipe from culinary historian Gil Marks.
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Ingredients
- 2 cups sifted cake flour, or 1 2/3 cups all-purpose flour, sifted (7 ounces/200 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (65 to 67°F) (2 sticks/8 ounces/225 grams)
- 1 1/3 cups granulated sugar, or 2/3 cup granulated sugar and 2/3 cup packed light brown sugar (9.25 ounces/265 grams)
- 4 large eggs, lightly beaten (¾ cup/7 ounces/200 grams)
- 1/4 cup heavy cream or milk (2.125 ounces/60 grams)
- 2 tablespoons brandy or sweet wine (such as Port)
- 2 teaspoons vanilla extract or rosewater
- 1 1/2 cups coarsely chopped raisins (8 ounces/225 grams)
- 1 1/2 cups dried currants (8 ounces/225 grams)
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.
- Stir in the raisins and currants.
- Pour into the prepared pan, smoothing the top. Bake until a tester inserted in the center comes out clean, about 1¼ hours for a large loaf pan or springform pan; 1 hour and 5 minutes for a tube pan; or 40 minutes for the small loaf pans.
- Let cool in the pan for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. Wrap tightly in plastic, then foil. Store at room temperature for up to 5 days or in the freezer for up to 2 months. Use a serrated knife to cut the cake into slices.
Notes
- Yields: One 9- by 5-inch loaf, 9-inch round, or 9-inch tube cake, or four 5- by 3-inch loaves
- VARIATIONS:
- VARIATIONS:
- Double the recipe and bake in a 10- by 4-inch (16-cup) tube or Bundt pan for about 1¼ hours.
- 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.
- Spicier Washington Cake:
- Omit the fruit and cloves, and increase the nutmeg to 2 teaspoons and cinnamon to 1½ teaspoons.
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
109mg
(36%)
Sodium
132mg
(6%)
Potassium
404mg
(12%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
650IU
(13%)
Vitamin C
1.8mg
(2%)
Calcium
60mg
(6%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 109mg | 36% |
| Sodium | 132mg | 6% |
| Potassium | 404mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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