Cake George Washington Cake Recipe 55

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WASHINGTON CAKE



Washington Cake image

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

Provided by Gil Marks

Categories     Dessert

Time 1h45m

Number Of Ingredients 14

2 cups sifted cake flour, or 1 2/3 cups all-purpose flour, sifted ((7 ounces/200 grams))
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp 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 tbsp brandy or sweet wine ((such as Port))
2 tsp 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))

Steps:

  • 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.

Nutrition Facts : Calories 451 kcal, Carbohydrate 65 g, Protein 6 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 109 mg, Sodium 132 mg, Fiber 3 g, Sugar 34 g, ServingSize 1 serving

GEORGE WASHINGTON'S BIRTHDAY CHERRY CAKE



George Washington's Birthday Cherry Cake image

My mother started making this recipe for George Washington's birthday when I was little. Chock full of cherries, chocolate chips and nuts, this moist cake is a winner any time of the year!

Provided by Laurie Johnson Gonzalez

Categories     Desserts     Cakes     Bundt Cake Recipes     Chocolate

Time 2h

Yield 12

Number Of Ingredients 13

1 teaspoon vegetable shortening
2 cups all-purpose flour
¾ cup white sugar
¾ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 dash salt
1 (21 ounce) can cherry pie filling
1 (6 ounce) package semisweet chocolate chips
1 cup chopped walnuts
2 teaspoons confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 9-inch Bundt® pan with shortening, then dust with flour. Shake off any excess flour from the pan.
  • In a bowl, mix together the flour, sugar, vegetable oil, eggs, vanilla extract, baking soda, cinnamon, and salt until thoroughly combined. Gently mix in the cherry pie filling, chocolate chips and nuts, and scrape the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour. Allow to cool for 10 minutes, then invert pan and remove cake. Allow cake to finish cooling on a rack; sprinkle lightly with confectioners' sugar.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 53.2 g, Cholesterol 31 mg, Fat 25.6 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 160 mg, Sugar 21 g

CAKE, GEORGE WASHINGTON CAKE RECIPE - (5/5)



cake, george washington cake Recipe - (5/5) image

Provided by á-27150

Number Of Ingredients 16

1/2 cup (3 ounces) raisins
1/4 cup (1 1/4 ounces) currants
2 tablespoons (1 ounce) bourbon
6 tablespoons (3 ounces) unsalted butter
1 cup (7 ounces) sugar
2 large eggs
2 cups (81/2 ounces) King Arthur Unbleached
All-Purpose Flour
1 tablespoon Instant Clear Jel®
2 teaspoons baking powder
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons (3 ounces) milk
2 tablespoons (1 ounce) chopped candied peel
Additional bourbon for brushing on top (optional)

Steps:

  • Grease a 9" round cake pan, and preheat the oven to 350°F. Combine the raisins, currants, and bourbon in a small bowl and microwave, loosely cov- ered, for 40 seconds. Set aside to cool. In a large bowl, cream the butter and sugar until light. Add the eggs, one at a time, beating until incorporated after each addition. Scrape the sides and bottom of the bowl. Whisk together the flour, Clear Jel, baking powder, and spices, and add alternately with the milk, beating until the batter is fluffy. Stir in the dried fruit mixture with any remaining liquid, as well as the peel. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack for 10 minutes before removing from the pan. Brush with additional bourbon and cool completely before frosting. Yield: 20 servings. Nutrition information per serving (46g): 149 calories, 2g protein, 26g carbohydrates, 4g far, Ig fiber, 2g saturated fat, Og "trans tar, 28itigcholesrerol, 113mg sodium, 15g sugars, Omg vitamin C, l mg iron, 48mg calcium. Weight Watchers .Poifft~Plus: 4 points

GEORGE WASHINGTON CHOCOLATE CAKE



George Washington Chocolate Cake image

For anyone who loves chocolate and cherries!

Provided by LISA158

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 8h

Yield 12

Number Of Ingredients 16

2 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 (1 ounce) squares unsweetened chocolate, chopped
½ cup shortening
2 cups white sugar
2 eggs
¾ cup water
¾ cup buttermilk
½ cup maraschino cherries, drained and juice reserved
1 (1 ounce) square unsweetened chocolate, chopped
½ cup butter
4 cups confectioners' sugar
¼ teaspoon almond extract
⅓ cup maraschino cherry juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then beat in melted chocolate. Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated. Finely chop cherries and fold in. Pour batter into prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Fill and frost with chocolate cherry frosting.
  • For the frosting: In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, combine butter, confectioners' sugar, melted chocolate and almond extract. Cream with an electric mixer. Add reserved cherry juice by the tablespoon until frosting reaches desired consistency.

Nutrition Facts : Calories 609.3 calories, Carbohydrate 100.7 g, Cholesterol 51.9 mg, Fat 23.6 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 399.7 mg, Sugar 75.2 g

GEORGE WASHINGTON'S CARROT CAKE



George Washington's Carrot Cake image

According to the "New York Cookbook", this cake was served on the occasion of British Evacuation Day on Nov. 25, 1783, at the Fraunces Tavern, in what is now known in Manhattan as the South Street Seaport area. George Washington was there, and this cake was named in his honour. I have not made this cake (although I have made similar), but am putting it up here as I seek out "american" and "new york" recipes in honour of the first anniversary of the September 11 tragedy.

Provided by Lennie

Categories     Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
3/4 cup corn oil
2 cups white sugar
4 large eggs, beaten
2 cups finely grated carrots
1 teaspoon icing sugar

Steps:

  • Preheat oven to 350F; generously grease a 9-inch springform pan and set aside.
  • You can also use a Bundt pan, but make sure it is WELL greased.
  • In a mixing bowl, combine flour, cinnamon, baking soda and salt; stir well and set aside.
  • In a large mixing bowl, combine corn oil, sugar, beaten eggs and carrots; mix well.
  • Add flour mixture and stir with a wooden spoon until smooth.
  • Pour batter into prepared pan and bake in preheated oven until moist, but firm to the touch; about one hour.
  • Cool in the pan, the remove from pan and dust with the icing sugar.

GEORGE WASHINGTON POUND CAKE



George Washington Pound Cake image

This is really a wonderful cake. It's quite sweet but otherwise nearly perfect. Plain as it is, it's too good for a frosting or anything more than maybe a little ice cream, or some butter and jam on a slice that is toasted under a broiler. Originally this called for a 1/2 teaspoon each of vanilla and almond extracts, but I prefer it with only vanilla. Other flavors may be used, too. To make a lemon pound cake, eliminate the vanilla and use 1 tablespoon of fresh lemon juice and the grated zest of 1 lemon.

Provided by Dropbear

Categories     Dessert

Time 1h5m

Yield 1 12-cup pan, 8 serving(s)

Number Of Ingredients 6

1/2 lb butter, softened
2 cups sugar
5 large eggs, room temperature
2 cups cake flour, unsifted
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Thoroughly grease and flour a 12-cup Bundt or tube pan, then shake out excess flour. Heat oven to 350 degrees.
  • Beat butter and sugar until light and fluffy, about three minutes in a stand mixer or more with a handheld mixer. Scrape down sides of the bowl once or twice. Add eggs one at a time, beating well about 30 seconds after each egg. In between additions of egg, scrape down sides of bowl to ensure thorough mixing of ingredients.
  • Fold in cake flour. Add vanilla and salt. Pour mixture into prepared pan and bake 35 to 40 minutes, or just until a wooden toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for about 10 minutes. Run a table knife around the edges to loosen them as needed. Then turn the cake out on a rack to cool completely.

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