Martha Washington'S Great Cake – a delicious recipe with eggs, butter, sugar, flour, apples, mace. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
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Take forty eggs and divide the whites from the yolks, and beat them (whites) to a froth.
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Then work the butter to a cream, and put the whites of the eggs to it, a cup at a time, until well-worked.
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Then add sugar (finely powdered) to it in the same manner (one cup at a time).
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Then put the egg yolks and flour and fruit to it.
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Add to it mace, nutmeg, wine and brandy.
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Two hours will bake it. (350 degrees).
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In 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.
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She 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.
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She's got a smaller version on her website.
8502
kcal
Calories
473
g
Fat
899
g
Carbs
191
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 40 eggs, separated, 4 lbs butter, softened, 4 lbs sugar, 5 lbs flour, and more.
Yes, Martha Washington'S Great Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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