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The Martha Washington Cook Book (1940, 2005), features heirloom recipes passed down from the 18th century, adapted for 20th-century home cooks. From colonial spiced cakes to savory roasts, it offers a glimpse into early American cooking, full of old-fashioned flavor and charm. Authored by Marie Kimball, this cookbook serves as a culinary time capsule, preserving the tastes and culinary practices of the 1940s. Here is an original recipe for “A Great Cake” and several variations.
The original Great Cake recipe dates back to the late 1700’s, and called for 40 eggs, 4 pounds of sugar, 4 pounds of butter, 5 pounds of flour, along with raisins, currants, wine, brandy, and spices. It was yeast-leavened before baking powder became widely available, and it required long hours of preparation and baking. This rich, decadent cake was typically only made for special occasions like English Twelfth Night celebrations, held around January 5th or 6th.
Modern remake of Washington Cake
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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
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