MARTHA WASHINGTON'S GREAT CAKE
Steps:
- Soak the raisins and currants overnight in water in a small bowl. Combine the orange peel, lemon peel, citron and cherries in a medium-size bowl; sprinkle with brandy and marinate overnight.
- Beat the butter, three-quarters of a cup of the sugar, egg yolks and lemon juice at high speed in electric mixer until the mixture is light and fluffy, about five minutes.
- Sift the flour, mace and nutmeg on wax paper. Stir into the batter alternately with the Sherry, blending well.
- Drain the raisins and currants. Add them to the batter with the candied fruits and brandy, mixing well.
- Beat the egg whites until they are foamy. Beat in the remaining one-quarter cup of sugar slowly until stiff peaks form. Fold into the batter.
- Grease two 8 1/2-by-4 1/2-by-2 1/2-inch pans. Spoon the batter into the pans. Place a large pan filled halfway up with boiling water on the lowest oven rack. Place the cakes on the middle oven rack.
- Bake at 350 degrees for 20 minutes; reduce heat to 325 degrees and bake 55 minutes longer or until the cake centers spring back when lightly touched. Cool the cakes on wire racks for 15 minutes. Remove from pans.
- Wrap the cooled cakes in Sherry- or brandy-soaked cheesecloth. Place in tightly covered containers or wrap in heavy-duty aluminum foil. Check the cheesecloth occasionally. If it dries out, add more Sherry or brandy.
- Garnish the cakes with candied cherries, if desired.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 32 milligrams, Sugar 36 grams, TransFat 0 grams
MARTHA WASHINGTON'S GREAT CAKE
Just the other day--while laying on the couch being sick--I watched Martha Stewart's TV program. Caroline Kennedy is writing a book featuring recipes from our country's past. Martha brought out her old catering service HUGE Hobart mixer, and it was fun (being sick & all "fun" is relative!) to watch her put this together---WOW! Today I was paging through a "Christmas traditions" book my SIL gave me a few years ago and wow--here's the recipe Martha S. & Caroline Kennedy were re-creating on the TV program. The book says, "From an old manuscript dated 'Mount Vernon, 1781" made by Martha Custis Washington for her grandmama." I'm purely guessing on the serving amounts.
Provided by Debber
Categories Dessert
Time 2h30m
Yield 1 huge cake, 40 serving(s)
Number Of Ingredients 9
Steps:
- WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
- Take forty eggs and divide the whites from the yolks, and beat them (whites) to a froth.
- Then work the butter to a cream, and put the whites of the eggs to it, a cup at a time, until well-worked.
- Then add sugar (finely powdered) to it in the same manner (one cup at a time).
- Then put the egg yolks and flour and fruit to it.
- Add to it mace, nutmeg, wine and brandy.
- Two hours will bake it. (350 degrees).
- In the TV program: Martha Stewart baked this in a 16x16x3-inch square pan (it was HUGE!). I suppose you could divide the batter between two 13x9 pans, too.
- She frosted it with a meringue (whipped egg white & sugar) that was lightly baked to give it a crunch -- and claimed that it would keep for weeks if the cake wasn't cut.
- She's got a smaller version on her website.
Nutrition Facts : Calories 787.9, Fat 42.5, SaturatedFat 25, Cholesterol 309.1, Sodium 333.2, Carbohydrate 89.4, Fiber 1.6, Sugar 45.9, Protein 12.6
MARTHA WASHINGTON'S GREAT CAKE
Steps:
- Preheat oven to 350 degrees.
- Soak raisins and currants in water in small bowl overnight.
- Combine orange peel, lemon peel, citron and cherries in mediumsize bowl, sprinkle with brandy; let stand overnight.
- Grease two 8 1/2 by 4 1/2 by 2 1/2 inch pans.
- Beat egg whites in medium-size bowl with electric mixer until foamy white. Beat in 1/4 cup of the sugar slowly until meringue forms stiff peaks; reserve.
- Beat butter, remaining sugar, egg yolks and lemon juice in large bowl with electric mixer at high speed until light and fluffy, about five minutes.
- Sift flour, mace and nutmeg onto wax paper. Stir into batter alternately with sherry, blending well.
- Drain raisins and currants. Add to batter with candied fruits and brandy, mixing well.
- Fold in reserved meringue until no streaks of white remain. Pour batter into pans. Place in a roasting pan on lowest rack of oven. Fill halfway with boiling water. Place cakes on middle rack of oven.
- Bake for 20 minutes. Lower heat to 325 degrees and bake 55 minutes longer until centers spring back when lightly touched with fingertip. Cool cakes in pans on wire racks 15 minutes. Remove from pans; cool completely.
- To store: wrap in sherry- or brandy-soaked cheesecloth; place in tightly covered containers for a month or longer. Pour more sherry or brandy over cake when cheesecloth dries out.
- Garnish with candied cherries, if you wish.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 32 milligrams, Sugar 36 grams, TransFat 0 grams
MARTHA WASHINGTON CREME CAKE
This is a 2 generation favorite. The layers are similar to a genoise. The cooked filling is simple and carrys the flavors of butter, vanilla and eggs. A sifting of powered sugar just before presentation is all it needs. I have, for birthdays, frosted the sides with 7 minute frosting. It's time to share this.
Provided by Pastryismybiz
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Beat 3 egg yolks, sugar and water until creamy.
- In another bowl beat 3 egg whites to soft peak.
- Sift flours, BP and salt. Stir with whisk to mix thoroughly.
- Add egg whites and flour mixture to egg yolk mixture alternating each and folding until batter is just incorporated.
- Batter will have some traces of flour exposed. Do not stir and do not over mix for best results.
- Grease 2 9" cake pans. Line bottom of each with waxed paper or parchment. Grease paper and dust bottoms and sides with flour.
- Bake at 350 for approximately 30 minutes. Test for doneness with toothpick.
- For ease in slicing the layers in 2, place cake layers in pans in freezer. To remove from pan when ready to assemble, turn stove burner to med and slide bottom of cake pan around until the heat releases cake; test by using a butter knife pulling the sides up until cake comes free from bottom.This happens within seconds. Slice frozen layers in two and spread filling between layers leaving top of cake bare.
- Filling:.
- Cream egg yolks.
- Mix cornstarch with a small amount of the milk and then add to saucepan with balance of milk, creamed egg yolks and sugar. Cook until it comes to a boil.
- Remove from heat and add butter and vanilla.
- Cool.
- Can use leftover egg whites to frost sides of cake with 7 minute frosting.
MARTHA WASHINGTON PIE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Filling: Mix butter, sugar, eggs, vanilla, cocoa and baking powder together until smooth; alternately mix in the milk and flour. Stir in raisins and walnuts.
- Pour mixture into pastry shells and bake at 375 degrees F (190 degrees C) for 60 to 70 minutes. Do not underbake.
- To Make Icing: Combine confectioners' sugar and vanilla. Gradually stir in milk until desired consistency is reached.
- Spread icing on pie once its out of the oven and still warm.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 63.1 g, Cholesterol 55.3 mg, Fat 25 g, Fiber 2.1 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 261.6 mg, Sugar 38.2 g
MARTHA WASHINGTON CANDIES
Here is a candy that can be given as gifts during the holidays or just gobbled up whenever you have a hankering for it. They are a hand-dipped pecan candy in a fondant-like base.
Provided by Willi
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 48
Number Of Ingredients 7
Steps:
- Line 2 cookie sheets with wax paper. Set aside.
- Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
- Form into small balls and place on prepared cookie sheets . Chill until very firm.
- Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.
Nutrition Facts : Calories 179.9 calories, Carbohydrate 21.2 g, Cholesterol 2.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 63.1 mg, Sugar 19.7 g
MARTHA WASHINGTON CANDY
Passed down by my grandmother and mother, this Martha Washington candy recipe is a cherished family tradition. We've even had each grandchild and great-grandchild take a turn stirring the candy mixture! -Cindi Boger, Ardmore, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour., Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set., To Make Ahead: Store in an airtight container in the refrigerator., Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.
Nutrition Facts : Calories 196 calories, Fat 13g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 43mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
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