Washington Cake
Ingredients
DRY INGREDIENTS
- 3 c. unbleached 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.