WASHINGTON CAKE
Mary Simpson, a slave of George Washington set free, remained so devoted to Washington that she would prepare this cake and sell it at her bake shop every year on Washington's birthday. Recipe from- Tori Avey
Provided by Annelise Friedman
Categories Sweet Breads
Time 1h
Number Of Ingredients 14
Steps:
- 1. 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. 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.
- 4. In 3 additions, fold in the flour mixture. Stir in the raisins and currants.
- 5. 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.
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