Here is a recipe for Martha Washington's Great Cake. I watched a food network show with the cook staff at the Mount Vernon estate recreating Martha's cake right in the General's original kitchen. It sounds really like it is a huge cake so maybe reduce the add-ins to scale of a regular cake pan.
Here it is!!!
Bake onward toward Christmas, for we are a new nation!!!!!!!!!!
And let me know if you could, how it tastes.
Welcome to the board!!!!!
Big Stevehttp://www.mountvernon.org/learn/explor ... m/pid/289/
Martha Washington's Great Cake
(One of Mrs. Washington's favorite recipes)
Take 40 eggs and divide the whites from the yolks and beat them to a froth. Then work 4 pounds of butter to a cream and put the whites of eggs to it a Spoon full at a time till it is well work'd. Then put 4 pounds of sugar finely powdered to it in the same manner then put in the Yolks of eggs and 5 pounds of flour and 5 pounds of fruit. 2 hours will bake it. Add to it half an ounce of mace and nutmeg half a pint of wine and some fresh brandy.
Notes on making Martha Washington's Great Cake:
In making the great cake, Mount Vernon's curatorial staff followed Mrs. Washington's recipe almost exactly. Where the recipe called for 5 pounds of fruit, without specifying which ones, 2 pounds of raisins, 1 pound of currants, and 2 pounds of apples were used. The wine used was cream sherry. Since no pan large enough was available to hold all the batter, two 14 layers were made and stacked (note: the original was one single tall layer). The layers were baked in a 350 degree oven for 1.5 hours. Should be iced with a very stiff egg-white based icing, flavored with rosewater or orange-flower water.