Martha Washington's Great Cake Recipe


Health IndexJust EnjoyCuisine
DishMain Ingredient


 Golden raisins1 Pound
 Brandy1⁄2 Cup (8 tbs)
 Sifted all purpose flour4 1⁄2 Cup (72 tbs)
 Candied orange peel1 Cup (16 tbs)
 Mace1 Teaspoon
 Candied lemon peel3⁄4 Cup (12 tbs)
 Nutmeg1⁄2 Teaspoon
 Softened butter1 Pound
 Citron1 Cup (16 tbs)
 Candied angelica1⁄3 Cup (5.33 tbs)
 Sugar2 Cup (32 tbs)
 Eggs10 , separated
 Candied red cherries1⁄3 Cup (5.33 tbs)
 Fresh lemon juice2 Teaspoon
 Candied green cherries1⁄3 Cup (5.33 tbs)
 Sherry1⁄3 Cup (5.33 tbs)
 Currants13 Ounce (1 Box)

Nutrition Facts

Serving size: Complete recipe

Calories 10172 Calories from Fat 3777

% Daily Value*

Total Fat 429 g660.1%

Saturated Fat 251.3 g1256.6%

Trans Fat 0 g

Cholesterol 3090.1 mg

Sodium 1221.9 mg50.9%

Total Carbohydrates 1434 g478.1%

Dietary Fiber 71.9 g287.8%

Sugars 821.6 g

Protein 149 g298.4%

Vitamin A 289.5% Vitamin C 720.3%

Calcium 113.5% Iron 277.2%

*Based on a 2000 Calorie diet


Pick over raisins and currants and soak them in water overnight.
Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both kinds of cherries.
Pour brandy over fruit, cover, and allow to stand overnight.
The following day, sift together flour, mace, and nutmeg.
Set aside.
Work butter until creamy, then add 1 cup sugar, a little at a time, beating until smooth.
Beat egg yolks until thick and light, then beat in remaining cup of sugar, a little at a time, and the lemon juice.
Combine with butter sugar mixture.
Add flour and sherry alternately.
Stir in all the fruit and, last of all, fold in stiffly beaten egg whites.
Pour the batter into a well greased and floured 10 inch tube pan, a 10 inch Turk's head mold, or 2 large loaf pans.
Place pan of hot water in the bottom of a preheated 350° oven.
Place cake pans in oven and bake 20 minutes.
Reduce heat to 325° and continue baking 1 hour and 40 minutes for large cake; 40 minutes for loaf cakes.
Cakes are done when a toothpick, inserted at the center, comes out dry.
Turn out on rack to cool, then wrap in cheesecloth soaked in sherry (or brandy), and store in an airtight crock or tin for a month or more.
If, during this mellowing period, the cheesecloth dries out, soak it again with the same spirits and rewrap the cake.
Recipe makes about 11 pounds of Great Cake.