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Among Martha Washington’s surviving papers was a recipe written out by her granddaughter Martha Parke Custis that utilized different ingredients and quantities from more common Great Cake recipes. Custis’ recipe included forty eggs worked into four pounds of butter, four pounds of sugar, five pounds of flour, and an equal quantity of fruit.
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 13×9 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.
American Cakes – Washington Cake. Washington cake is an early 19th century creamed cake (a variation of pound cake) flavored with spices and frequently raisins and dried currants. The result is a moist, harmoniously spiced cake with a tantalizing flavor unnecessary to mask or enhance with frosting.
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).
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