Wednesday, May 31, 2017
Martha Washington's Great Cake
Below is an article about the dish known as Martha Washington's Great Cake:
MARTHA WASHINGTON'S GREAT CAKE
While perusing a website that featured different American dishes from the eighteenth century, I came across one that caught my interest. It happened to be a dessert created by First Lady Martha Dandridge Washington.
The background for Martha Washington's Great Cake began near the end of the eighteenth century. In 1796, President George Washington had decided not to serve a third term as United States President near the end of his second term. Three months after issuing his farewell address in many newspapers, he returned to his estate in Virginia called Mount Vernon in time for the Christmas holidays. His wife Martha made arrangement for a "Great Cake", a cake filled with fruits and spices, to be baked and served on Twelfth Night, the last of twelve days of Christmas.
A Great Cake had been a common dessert during the country's Colonial Era and tended to be very large. They were usually risen cakes, very similar to the Italian dessert known as Panettone. However, the "Great Cake" created by Martha Washington was somewhat denser than a panettone and possessed more fruit and spices.
The recipe for the First Lady's version of the "Great Cake" was discovered among her private papers by her granddaughter, Martha Parke Custis Peter. It utilized different ingredients that were common in the "Great Cakes" of the past. However, Mrs. Washington did not personally prepared the cake herself. Instead, she utilized the kitchen slaves at Mount Vernon to do the actual preparation. The First Lady's original recipe consisted of the following:
"Take 40 eggs & divide the whites from the yolks & beat them to a froth then work 4 pounds of butter to a cream & put the whites of eggs to it a spoon full at a time till it is well work’d then put 4 pounds of sugar finely powder’d to it in the same manner than put in the Youlks of eggs and 5 pounds of flower and 5 pounds of fruit, 2 hours will bake it add to it half an ounce of mace and nutmeg half a pint of wine & some fresh brandy."
However, here is a more modern recipe for Martha Washington's Great Cake from the Seasonal Wisdom website:
Martha Washington's Great Cake
*1 1/2 cups currants
*1/3 cup chopped candied orange peel
*1/3 cup chopped candied lemon peel
*1/3 cup chopped candied citron
*3/4 cup Madiera, divided
*1/4 cup French brandy
*3 cups all-purpose flour, sifted
*1/2 cup slivered almonds
*1/2 teaspoon ground nutmeg
*1/2 teaspoon ground mace
*3/4 cup unsalted butter, softened
*1 1/2 cups sugar
*3 large eggs, separated
Combine currants, orange and lemon peels, and citron in a large bowl. Add 1/2 cup of Madeira and stir to combine. Cover with plastic wrap, and set aside for at least 3 hours, or overnight. Stir the reminder of the Madeira with the brandy; cover and set aside.
When ready to bake the cake, preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan.
Drain fruits in a large strainer set over a bowl, stirring occasionally to extract as much Madeira as possible. Add the strained Madeira to the set-aside Madeira and brandy.
Combine 1/4 cup of the flour with the fruit, and mix well. Add the almonds, and set aside. Sift the remaining flour with the nutmeg and mace.
In the bowl of an electric mixer, cream the butter until it is light. Add the sugar, 1/2 cup at a time, beating for several minutes after adding each ingredient. Whisk the egg yolks until they are light and smooth, and add them to the butter and sugar. Continue to beat for several minutes, until the mixture is light and fluffy.
Alternatively add the spiced flour, 1/2 cup at a time, and the Madiera and brandy, beating until smooth.
In a separate bowl, beat the egg whites to form stiff peaks. By hand, gently fold them into the batter, combining lightly until well blended. By hand, fold in the fruit in thirds, mixing until well combined.
Pour the batter into the prepared pan, smoothing the top with an offset spatula, or the back of a spoon. Bake for about 1 1/2 hours, or until a wooden skewer inserted in the center comes out clean. Set the cake on a wire rack to cool in the pan for 20 minutes. If serving the cake plain, turn it out of the pan to cool completely. If finishing it with icing, turn the warm cake out of the pan onto a baking sheet, and proceed with the icing.
To ice the cake, spread Sugar Icing generously onto the surface, piling it high and swirling it around the top and sides. Set in the turned-off warm oven, and let sit for at least 3 hours, or until the cake is cool and the icing has hardened. The icing will crumble when the cake is sliced.
Sugar Icing Recipe for Great Cake
*3 large egg whites at room temperature
*1 1/2 cups of sugar
*2 tablespoons rose water or orange-flower water
In the bowl of an electric mixer, start beating the egg whites on low speed, gradually adding 2 tablespoons of the sugar. After about 3 minutes, or when they just begin to form soft peaks, increase the speed to high and continue adding the sugar, 2 tablespoons at a time, beating until all the sugar is incorporated and the egg whites form soft peaks.
Add the rose water, and continue beating to form stiff peaks. Use immediately to ice the cake.