
Washington Cake
The first receipt from 1831
"One pound of sugar, one of flour, half pound of butter, four eggs, one pound of raisins, one of currants, one gill of brandy, teacup of cream, spice to taste."
Second receipt from 1846
"To one pound of flour, put one pound of sugar, three quarters of a pound of butter, eight eggs, two nutmegs, one pound of raisins, and one of currents."
Modern Equivalent
"Steep together 2 1/4 cups raisins, the same of currants in 1/2 cup brandy for 30 minutes, stirring occassionally. Cream 1 cup butter until soft, adding 2 cups of sugar, 1/2 cup at a time blending well. Beat 4 eggs with electric mixer for 2 minutes. Add eggs to butter mixture and mix thoroughly. Blen in 3 1/2 - 4 cups of flour alternatively with 3/4 cup table cream, ending with liquid. Add your spices to the brandied fruit, then fold into batter. Pour into a buttered and floured tube pan, or ten inch springform. Bake at 350 degrees F for 2 hours in tube pan or 1 hr 15 mins in springform pan. Let cool for 10 mins and turn out.
Sourced by Melanie Garrison from The Cook Not Mad, 1831, The Young Housekeeper's Friend, 1846 and American Cookery, 1796.