Martha Washington's Whiskey Cake Recipe

From Dorothy McNett's Recipe Book.

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Martha Washington's Whiskey Cake

From Dorothy McNett's recipes at

1 cup unsalted butter
1 cup raw sugar
1/2 teaspoon sea salt
1/2 teaspoon vanilla
4 eggs
2 cups all purpose unbleached flour
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 cup raisins
1 cup slivered almonds
1 cup dried cherries
1/4 - 1/2 cup candied orange peel, if available

1/2 cup whiskey or boubon...

Preheat oven to 325 degrees. Lightly oil the bottom and slightly up the sides of 2 loaf pans, or a 9 by 13 inch baking pan. In batter bowl soften the butter 30 seconds in microware and then beat the softened butter with the sugar. Add the salt, vanilla and eggs and beat to blend nicely. In another bowl whisk the flour with the spices and fold into the batter and then blend in the raisins, almonds, cherries and orange peel. Scrape into prepared pan or pans and bake 50 - 60 minutes, or until top is nicely browned and cake tests done when tapped with your finger. Allow to cool and then remove from the pan. Pour the whiskey over and allow to stand a bit. The original recipe stated to wrap the cooled cakes in a clean tea towl and then pour the whisky over and let it stand in an airtight container. Either way works! Just EAT and enjoy!

Recipe created 2020-02-17.

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