WASHINGTON CREAM PIE
Lyn Robitaille of East Hartland, Connecticut recalls, "My mom made this cherry-topped cake every year for my uncle, who shares his birthday with George Washington!"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs on high for 3 minutes; gradually add sugar. Combine flour and baking powder; stir into egg mixture alternately with water. Beat on low for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 375° for 25-30 minutes or until the cake tests done. Cool. Split cake into two layers. , For filling, combine the sugar and cornstarch in a saucepan; stir in milk. Bring to a boil; cook for 2 minutes. Stir a small amount into eggs; mix well. Return all to pan. Cook and stir for 1 minute or until thick. Remove from the heat; cool slightly. Add the butter and vanilla; cool completely. Spread between cake layers. Cut into squares; top with pie filling and whipped cream.
Nutrition Facts : Calories 497 calories, Fat 7g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 189mg sodium, Carbohydrate 100g carbohydrate (73g sugars, Fiber 1g fiber), Protein 8g protein.
GEORGE WASHINGTON'S BIRTHDAY CHERRY CAKE
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
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
WASHINGTON CAKE
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
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 CHOCOLATE CAKE
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
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 POUND CAKE
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
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)
My mother made this for me instead of a cake on my birthday since I was born on George Washingtons birthday. It has always been a hit with my family.
Provided by Martees Kitchen
Categories Pie
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 588.7, Fat 37.9, SaturatedFat 18.8, Cholesterol 61.7, Sodium 311.2, Carbohydrate 59, Fiber 2, Sugar 26, Protein 6.5
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