Martha Washington Cake
From lacrenshaw 15 years ago
- 75 minutes to make
- Serves 16
I have NOT attempted this yet but my dad used to bring home a cake that I absolutely adored when I was a child. He always called it a Martha Washington cake.. I am truly hoping that Martha has MY recipe! From marthastewart.com
Ingredients
- nonstick cooking spray with flour shopping list
- 10 large eggs, separated shopping list
- Pinch of salt shopping list
- 1 pound unsalted butter, room temperature shopping list
- 1 pound sugar shopping list
- 1 1/4 pounds all-purpose flour shopping list
- 2 1/2 teaspoons ground mace shopping list
- 2 1/2 teaspoons freshly ground nutmeg shopping list
- 3 1/2 ounces raisins shopping list
- 2 ounces sliced almonds shopping list
- 2 large apples peeled, cored and chopped shopping list
- 1 large pear peeled, cored and chopped shopping list
- 2 ounces white wine, preferable chardonnay or pinot gris shopping list
- 2 ounces cognac shopping list
How to make it
- Preheat oven to 350 degrees F.
- Coat a 10" springform pan with cooking spray, line with parchment paper and spray again.
- Set aside.
- In bowl of electric mixer fitted with the whisk attachment beat egg whites and salt on high speed until soft peaks form, about 2 minutes.
- Transfer egg whites to a medium bowl.
- Clean mixer bowl and return to mixer fitted with paddle attachment.
- Add butter to bowl and beat on high speed, scraping sides as needed, until fluffy, about 2 minutes.
- Reduce mixer speed to medium and, with mixer running, add egg whites to butter 1 cup at a time until combined.
- In a large bowl sift together flour, mace and nutmeg.
- With mixer running add flour mixture 1 cup at a time.
- Mix until well combined.
- Add raisins and almonds.
- Place apples and pears in a large bowl and cover with wine and brandy.
- Add apple mixture to mixer.
- Increase mixer speed to high, mixing until well combined, about 15 seconds.
- Transfer cake batter to prepared pan, spreading evenly with spatula.
- Transfer cake to oven and bake, rotating pan halfway through baking, until a cake tester inserted in center comes out clean, about 1 hour and 15 minutes.
- Remove cake from oven and let cool completely on a wire rack.
- **This cake used to have a thin chocolate icing on it if memory serves me well. Alas! No recipe.
People Who Like This Dish 3
- joe1155 Munchen, DE
- jeffsgirl Medford, OR
- aussie_meat_pie My Kitchen, AU
- lacrenshaw Horsham, PA
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