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What is Washington Cake?
A Historical Washington Cake is a rich, tender pound cake that combines natural ingredients like currants soaked in brandy, and warm spices like nutmeg and cloves. This historical cake dates back to the late 18th and early 19th centuries and was commonly served in honor of Washington’s Birthday on February 22nd. This cake was known as an everyday cake similar to the Composition Cake, a basic adaptable recipe before cakes were given names like “sponge” or “pound”, etc.
The Washington Cake is sometimes mistaken for other famous historical desserts like Martha Washington’s Great Cake, a rich fruitcake made during the Christmas season at Mt. Vernon for Epiphany on January 6th. This cake can also be mistaken for Martha Washington’s Pie, which is actually a cake with a delicate sponge cake with a fruit jam served with tea.
Recipe Research
While doing research, I found a couple of original handwritten recipes. This is from “The Ladies’ New Book of Cookery” by Sarah Josepha Buell originally published in 1852.
Beat together 1 1/2 lb. of sugar, and three quarters of pound of butter; add 4 eggs well beaten, half pint of sour milk, and 1 tea-spoonful of saleratus, dissolved in a little hot water. Stir in gradually 1 3/4 lb. of flour, 1 wine glassful of wine or brandy, and 1 nutmeg grated. Beat all well together. This will make two round cakes. It should be baked in a quick oven, and will take from 15 to 30 minutes, according to the thickness of the cakes.
Here is another recipe rendition found in the book “The Guilded Table” by Suzanne Corbett. This recipe would of been from the 1870’s – 1900’s.
1 3/4 lbs. flour, 1 1/2 lbs. sugar, 3/4 lb. butter, 8 eggs, 1 pint warm milk, 1 teaspoonfull of pearl ash dissolved in french brandy, 2 lbs. currants or raisins, or 1 lb. of each, 2 nutmegs, and 6 cloves, 1 teacup brandy.
Baking it Modern
To bake it Modern, I started by taking the original 1800’s recipes and broke them down into American modern measurements and modified it.
1 3/4 lbs. flour= 6 1/3 cups all purpose flour
1 1/2 lbs. sugar = 3 1/3 c.
3/4 lb. butter = 1 1/2 c. butter (3 sticks)
8 eggs
1 pint warm milk = 2 c.
1 teaspoonfull of pearl ash dissolved in french brandy = 1 1/2 tsp. baking powder
NOTE: Pearl Ash was a potassium carbonate chemical leavening agent used in early days.
2 lbs. currants or raisins, or 1 lb. of each, = 5 – 6 c. currants
2 nutmegs = 2 tsp.
6 cloves = 1/2 tsp.
1 teacup brandy = 1/3 c.
Ingredients
Currants: Zante currants are are a small, dried, dark seedless grape, not to be mistaken as with red or white currants that are small grape-like berries grown on shrubs. If you don’t have currants on hand, smaller type raisins such as Thompson variety are fine.
Flour: Use all-purpose unbleached flour that contains between 10-12% protein. My favorite is King Arthur or Sir Galahad Artisan Flour (its name when purchased in bulk) which contains 11.7% protein. Do NOT use Bread flour as it contains 11-14% protein, thus producing more gluten and yields dense baked goods.
Butter: Use a good quality butter such as Land O’ Lakes or Challenge brands. Another option is European butter, which is a bit more tangy as it is churned longer and produces a higher percentage of fat (82%-85%) vs. American butter which is regulated by the USDA to have a minimum of 80% fat. European butter has more flavor and less water, so it is high quality, but can be rather expensive.
Buttermilk: Buttermilk adds a tangy flavor and yields tender baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”. If you don’t have any on-hand, Its simple to make your own: Place 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes.
ClearJel: I add Instant ClearJel to almost all of my baked goods to give them a light and tender texture. If ClearJel is hard to find in your area, you can use cornstarch. To substitute: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here or in Amish or health food stores areas.
Brandy: French Brandy (otherwise know as Cognac) is a high-quality 80 proof spirit that is double distilled and made from specific grapes variety called Ugni Blanc, made from the Cognac region of France. Brandy is between 70-100 proof and can be made anywhere in the world using a blend of fruits juices and grapes.
Nutmeg: Nutmeg originates from nutmeg trees in the Spice Islands. Nutmeg is used by chefs and bakers alike and is available as a whole nutmeg shell and ground fresh or purchased in ground form. Good quality spices such as Penzey’s or Frontier Organics will make a difference in flavor in your baked goods.
Clove: Cloves are dried flower buds from a clove trees grown in the Spice Islands. Whole cloves are typically used in culinary dishes where ground cloves are found in baked goods.
- Before adding dried fruit to baked goods, soak them in hot water, rum, bourbon or brandy. This will help plump them up and infuse flavor.
- Toss dried fruit into 1 tablespoon of flour. This will prevent them from all sinking to the bottom of the cake.
- For easy release from bundt pans, spray the pan well with a oil spray dusted lightly with flour. You can also make a Baker’s GOOP by mixing together 1 c. of flour and 1 c. of neutral oil (like extra light olive oil) or canola oil. Keep this on-hand for up to 3 months.
- Keep decorating simple and natural. Dust cake with a light coating of powdered sugar or make a simple Brandy glaze.
- Using high-quality spices like Penzey’s Nutmeg or Clove can really enhance the flavor of your baked goods. Remember to replace your spices 6 months to 1 year (or when they loose their smell) to ensure you’re getting the best flavor and potency as possible.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten-free, vegan, keto, low-sugar, etc. These are proven tips I use to convert conventional recipes into delicious, specialty baked goods.
TO MAKE GLUTEN-FREE:
- My number one tip is to let the batter rest as hydrating gluten-free flour will help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
- I recommend using a high-quality brand such as King Arthur’s Gluten-Free Measure for Measure Flour.
- Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
- It is best to bake gluten-free baked goods low and slow, so that you don’t burn them. Reduce the oven temperature by at least 25° from the directions.
- Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer-safe container for up to 6 months. If frozen, allow to come to room temperature before opening the container.
TO MAKE VEGAN/DAIRY FREE:
- Swap out the butter with vegan butter. I like to use Violife Plant Butter OR Country Crock Olive Oil Sticks because they have a subtle flavor. Also choose an unsalted version as many vegan butters are too salty.
- To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
Equipment
Recommended tools: (affiliate links)
- stand mixer
- whisk
- mixing bowl
- liquid measuring cup
- measuring cups and spoons
- Nordic Ware bundt pan (any classic style will work)
Storage
If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.
Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.
Love making vintage cakes ? Here are a few more of my recipes to try:
Washington Cake
Ingredients
DRY INGREDIENTS
- 3 c. flour
- 2 tsp. baking powder
- 2 T. Instant ClearJel
- ½ tsp. baking soda
- 1 ½ tsp. nutmeg
- ¼ tsp. clove
- ¾ tsp. salt
WET INGREDIENTS
- 1 c. butter room temp
- 2 c. sugar
- 6 eggs large
- 1 T. vanilla
- 1 c. buttermilk
- ½ c. brandy
- 8 oz. currants
Instructions
PREP
- Pre-heat the oven to 350°F. Grease and flour bundt pan.
- Whisk together the flour and spices in a bowl and set aside.
- Pour ½ c. of brandy into a liquid measuring cup. Add the 8 oz. of currants and set aside.
CAKE BATTER
- In the bowl of an electric mixer, cream the butter, sugar and vanilla until light and fluffy. Add the eggs in one at a time.
- Add the dry ingredients.
- Add the additional wet ingredients buttermilk and brandy. Mix until just combined.
- Drain the brandy from the currants and pour it into the batter. Toss currants in a bit of flour and stir into the cake batter by hand.
BAKE
- Pour the batter into the prepared pan. Bake at 350° for about 50-55 minutes, 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. Turn it out of the pan to cool completely before decorating.
ICING
- Dust cake with powdered sugar or make a Brandy glaze using 1 c. confectioner sugar, 1-2 T. brandy, 1 T. milk, 1 tsp. vanilla.
Please let me know how it turned out for you! Leave a comment below and tag @vintagebakedmodern on Instagram and hashtag it #vintagebakedmodern
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