2 hrs 30 mins
Just the other day--while laying on the couch being sick--I watched Martha Stewart's TV program. Caroline Kennedy is writing a book featuring recipes from our country's past. Martha brought out her old catering service HUGE Hobart mixer, and it was fun (being sick & all "fun" is relative!) to watch her put this together---WOW! Today I was paging through a "Christmas traditions" book my SIL gave me a few years ago and wow--here's the recipe Martha S. & Caroline Kennedy were re-creating on the TV program. The book says, "From an old manuscript dated 'Mount Vernon, 1781" made by Martha Custis Washington for her grandmama." I'm purely guessing on the serving amounts.
My Private Note
Units: US | Metric
- 1WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
- 2Take forty eggs and divide the whites from the yolks, and beat them (whites) to a froth.
- 3Then work the butter to a cream, and put the whites of the eggs to it, a cup at a time, until well-worked.
- 4Then add sugar (finely powdered) to it in the same manner (one cup at a time).
- 5Then put the egg yolks and flour and fruit to it.
- 6Add to it mace, nutmeg, wine and brandy.
- 7Two hours will bake it. (350 degrees).
- 8In the TV program: Martha Stewart baked this in a 16x16x3-inch square pan (it was HUGE!). I suppose you could divide the batter between two 13x9 pans, too.
- 9She frosted it with a meringue (whipped egg white & sugar) that was lightly baked to give it a crunch -- and claimed that it would keep for weeks if the cake wasn't cut.
- 10She's got a smaller version on her website.
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Nutritional Facts for Martha Washington's Great Cake
Serving Size: 1 (203 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 787.8
- Calories from Fat 382
- Total Fat 42.4 g
- Saturated Fat 24.9 g
- Cholesterol 309.1 mg
- Sodium 333.2 mg
- Total Carbohydrate 89.4 g
- Dietary Fiber 1.6 g
- Sugars 45.9 g
- Protein 12.5 g
The following items or measurements are not included: