Dear Bill, Welcome back! I was intrigued by your fond memories of your Mother's cake, so I did a little searching, and here's what I found. I hope this is the cake you have been missing.Penny Martha Washington Cake [From: http://www.grouprecipes.com/90063/martha-washington-cake.html/print] This is Martha Stewart's take on the original Martha Washington Cake (which called for 40 eggs and was baked in a 16"x16" pan!!). Time 75 minutes Serves 16 Ingredients Nonstick cooking spray with flour 10 large eggs, separated Pinch of salt 1 pound unsalted butter, room temperature 1 pound sugar 1 1/4 pounds all-purpose flour 2 1/2 teaspoons ground mace 2 1/2 teaspoons freshly ground nutmeg 3 1/2 ounces raisins 2 ounces sliced almonds 2 large apples peeled, cored and chopped 1 large pear peeled, cored and chopped 2 ounces white wine, preferable chardonnay or pinot gris 2 ounces cognac How to make it Preheat oven to 350 degrees F. Coat a 10" springform pan with cooking spray, line with parchment paper and spray again. Set aside. In bowl of electric mixer fitted with the whisk attachment beat egg whites and salt on high speed until soft peaks form, about 2 minutes. Transfer egg whites to a medium bowl. Clean mixer bowl and return to mixer fitted with paddle attachment. Add butter to bowl and beat on high speed, scraping sides as needed, until fluffy, about 2 minutes. Reduce mixer speed to medium and, with mixer running, add egg whites to butter 1 cup at a time until combined. In a large bowl sift together flour, mace and nutmeg. With mixer running add flour mixture 1 cup at a time. Mix until well combined. Add raisins and almonds. Place apples and pears in a large bowl and cover with wine and brandy. Add apple mixture to mixer. Increase mixer speed to high, mixing until well combined, about 15 seconds. Transfer cake batter to prepared pan, spreading evenly with spatula. Transfer cake to oven and bake, rotating pan halfway through baking, until a cake tester inserted in center comes out clean, about 1 hour and 15 minutes. Remove cake from oven and let cool completely on a wire rack. **This cake used to have a thin chocolate icing on it if memory serves me well. Alas! No recipe.
On 11/8/11, Bill and Marie Johnson <[email protected]> wrote: > hi List. Sorry I haven't requested or contributed anything to this great > list yet but am glad to be here. Marie, and I live in Wisconsin. I have a > request. When mom was alive, she used to make a Martha Washington cake, > which I miss. Does anybody have such a recipe? Lastly, we bought the Omni > Barcode reader from the mice and it is really amazing what we have missed by > not having it. Sincerely, Bill R Johnson > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
