Recipe by Lennie
According to the "New York Cookbook", this cake was served on the occasion of British Evacuation Day on Nov. 25, 1783, at the Fraunces Tavern, in what is now known in Manhattan as the South Street Seaport area. George Washington was there, and this cake was named in his honour. I have not made this cake (although I have made similar), but am putting it up here as I seek out "american" and "new york" recipes in honour of the first anniversary of the September 11 tragedy.
Top Review by Bev
Lennie, if you still haven't tried this cake yet, you should because you are missing out on a real treat! Very moist, very rich and flavorful, this cake does not leave out a thing! I was tempted to add walnuts to the batter, but since this is a historic recipe, I wanted the first time to be the orginal. I'm glad I left out the nuts. This recipe is perfect as is. I would say a cream cheese icing would complement this cake, but it really needs nothing more than the powdered sugar! Be sure to watch your time. Mine was done in a 9" springform pan in 54 minutes. Thank you so much, Lennie, for sharing this recipe. This is a super, 5 star Carrot Cake!
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3⁄4 cup corn oil
- 2 cups white sugar
- 4 large eggs, beaten
- 2 cups finely grated carrots
- 1 teaspoon icing sugar
Directions See How It's Made
- Preheat oven to 350F; generously grease a 9-inch springform pan and set aside.
- You can also use a Bundt pan, but make sure it is WELL greased.
- In a mixing bowl, combine flour, cinnamon, baking soda and salt; stir well and set aside.
- In a large mixing bowl, combine corn oil, sugar, beaten eggs and carrots; mix well.
- Add flour mixture and stir with a wooden spoon until smooth.
- Pour batter into prepared pan and bake in preheated oven until moist, but firm to the touch; about one hour.
- Cool in the pan, the remove from pan and dust with the icing sugar.