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5.0 from 21 votes

Washington Cake

A traditional recipe for patriotic Washington Cake and the history behind the recipe from culinary historian Gil Marks.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 12 servings
Calories: 451 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Sift together the flour, baking powder, spices, and salt.
  3. 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.
  4. Gradually add the eggs, beating well after each addition. Total time for beating in the eggs is about 4 minutes.
  5. Add the cream, brandy, and vanilla.
  6. In 3 additions, fold in the flour mixture.
  7. Stir in the raisins and currants.
  8. 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. 
  9. 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

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

% 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.