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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