American•indulgent

Washington Cake

A traditional recipe for patriotic Washington Cake and the history behind the recipe from culinary historian Gil Marks.

Ingredients

Quantities are shown as originally provided.

2 cups sifted cake flour, or 1 2/3 cups all-purpose flour, sifted ((7 ounces/200 grams))
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, softened (65 to 67°F) ((2 sticks/8 ounces/225 grams))
1 1/3 cups granulated sugar, or 2/3 cup granulated sugar and 2/3 cup packed light brown sugar ((9.25 ounces/265 grams))
4 large eggs, lightly beaten ((¾ cup/7 ounces/200 grams))
1/4 cup heavy cream or milk ((2.125 ounces/60 grams))
2 tablespoons brandy or sweet wine ((such as Port))
2 teaspoons vanilla extract or rosewater
1 1/2 cups coarsely chopped raisins ((8 ounces/225 grams) )
1 1/2 cups dried currants ((8 ounces/225 grams))

1
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.
2
Sift together the flour, baking powder, spices, and salt.
3
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.
4
Gradually add the eggs, beating well after each addition. Total time for beating in the eggs is about 4 minutes.
5
Add the cream, brandy, and vanilla.
6
In 3 additions, fold in the flour mixture.
7
Stir in the raisins and currants.
8
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.
9
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.