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Photo of Martha Washington's Cake by Carol

Martha Washington's Cake

Rated as 4.5 out of 5 Stars
2 made it  |  1 reviews   |  1 photos

Recipe by:

"This is a long procedure, but well worth the trouble. A great cake. Makes about 11 pounds."
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Ingredients

servings 83
Original recipe yields 140 servings (10 inch tube cake)

Directions

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  1. Place raisins and currants in a bowl, and add enough water to just cover them. Soak overnight.
  2. 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.
  3. Sift together flour, mace, and nutmeg.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Nutrition Facts


Per Serving: 83 calories; 3.1 12.7 1.1 20 43 Full nutrition

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Reviews

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I make this cake every xmas: one of my favs! I found recipe many yrs ago in SL Heritage Cakes, the bible of southern cakes. WM Great Cake, as it's called in SL, is a somewhat of a 'white fr...

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