Cake George Washington Cake Recipe 55 Food

GEORGE WASHINGTON POUND CAKE

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.

GEORGE WASHINGTON PIE ( DESSERT)

Steps:

• Mix the melted butter with the graham crackers and press into a 8x8 dish.
• Bake for 8 minutes in a 350 degree oven. Cool
• Cream the cream cheese and powdered sugar and spread over the cooled crust, sprinkle with chopped nuts and spread the cool whip over this and chill for about an hour. Spread the cherry pie filling over the cool whip. Keep refrigerated.
• Will keep several days in the refrigerator.

GEORGE WASHINGTON'S MORNING CORN CAKES

Steps:

• The night before you plan to eat the corn cakes, combine 1 cup of the cornmeal, 1 1/2 cups of the lukewarm water, and the yeast in a medium-size nonreactive bowl. Whisk well; the mixture will be thin. Cover bowl tightly and let sit overnight in a warm place.
• The next morning, whisk in the remaining 1 cup cornmeal, salt, and one egg. Re-cover the bowl; let it stand 15-20 minutes (allowing the just-added cornmeal to absorb some of the liquid and soften a little bit).
• Check the consistency; it should be close to a thin pancake batter, not nearly liquid and not as thick as heavy cream. If you need to, add a little more lukewarm water to achieve this.
• Heat a cast-iron skillet or griddle over medium-high heat. Oil lightly with a paper towel dipped in oil, or spray with nonstick cooking spray.
• Stir batter well; using a ladle, pour 3-4 thin, 3-inch pancakes onto the hot skillet. Batter will spread out fairly thin; if it doesn't sizzle a little as you pour it, skillet isn't hot enough. If it sizzles a lot, you may need to reduce heat.
• Now watch closely. Almost immediately you'll see little bubbles appear throughout. When the top surface is completely dry and edges are beginning to curling, flip one cake. It should be golden-brown, and nicely speckled. Cook about 1 minute for the first side and 30-50 seconds on the second side. Repeat with remaining cakes and batter. (Making sure to stir batter occasionally so it doesn't separate.).
• Serve with honey and butter, if desired.

WASHINGTON APPLE CAKE

Steps:

• Butter a 9x13" cake pan and set aside.
• In a large bowl, beat eggs at high speed until thick and light in color.
• Combine sugar and oil and beat into eggs.
• Stir together flour, cinnamon, baking soda and salt.
• Add to egg mixture along with vanilla.
• Stir in nuts.
• Spread apple slices in bottom of buttered cake pan.
• Pour batter over apples, spreading to cover.
• Bake at 350 degrees 1 hour or until top is pale golden and apples are cooked.
• Remove from oven.
• Cool cake in pan on wire rack.
• When completely cool top with cream cheese icing.
• Cream Cheese Icing:.
• Beat cream cheese until fluffy.
• Beat in 1/4 c melted butter.
• Stir in 1-3/4 c confectioners sugar and 1 tsp lemon juice.
• Spread over cooled cake.

GEORGE WASHINGTON'S CARROT CAKE

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.