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Name: Marthas Virginia Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 Stick soft butter; 3 c Flour; 1 1/2 c Diced dried mixed fruit; 1/8 ts Fresh grated nutmeg; 1/4 ts Mace; 1/4 c Brandy; 1 c Sweet port wine; 1/2 c Sugar; 6 Eggs separated; 1 c Whiskey; 2 ts Baking Powder

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INGREDIENTS

1 Stick soft butter
3 c Flour
1 1/2 c Diced dried mixed fruit
1/8 ts Fresh grated nutmeg
1/4 ts Mace
1/4 c Brandy
1 c Sweet port wine
1/2 c Sugar
6 Eggs ; separated
1 c Whiskey
2 ts Baking Powder

Servings

INSTRUCTIONS

The General had a special fondness for this cake. The family referred to it as "Virginia whiskey cake," but the only recipes that I could find used red wine and brandy...not whiskey. This recipe came from the hand of Mrs. Washingtons granddaughter and it did not mention whiskey at all. I expect that Ms. Curtis, the step-granddaughter of General Washington, was not too keen on the fact that the old boy had a large rye whiskey still and traded whiskey in the West Indies for special food products that he loved to eat at Mount Vernon, products such as bananas and coconut. He also drank the rye whiskey. So, in a fit of questionable historical research, I have restored the whiskey to this cake. I believe that the father of our land would approve. This is an unusual type of fruit cake and it keeps for a good time, thus offering Mrs. Washington another course for those unexpected visitors who constantly appeared at her front door. It should have lasted; her recipe calls for 40 eggs, 4 pounds of butter, 5 pounds of flour, and an equal amount of fruit. Cream the butter and sugar until smooth. Mix in the yolks. Mix the flour, baking powder, and spices together. Stir the flour mixture into the egg/sugar mixture. Mix in the port and the brandy. Stir in the dried fruit. Whip the egg whites until they form very soft peaks. Stir in about a quarter of them to lighten the batter. Fold in the remaining egg whites very gently. Bake in a preheated 325? oven in 2 loaf pans for 1 hour, or until a toothpick stuck into the middle of the cake comes out clean. Cool the cakes and pour half of the whiskey over each. Cover each pan with aluminum foil and allow to sit for a day before serving. From . Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Marthas Virginia Cake

1 Stick soft butter
3 c Flour
1 1/2 c Diced dried mixed fruit
1/8 ts Fresh grated nutmeg
1/4 ts Mace
1/4 c Brandy
1 c Sweet port wine
1/2 c Sugar
6 Eggs separated
1 c Whiskey
2 ts Baking Powder

The General had a special fondness for this cake. The family referred to  it as "Virginia whiskey cake," but the only recipes that I could find used  red wine and brandy...not whiskey. This recipe came from the hand of Mrs.  Washingtons granddaughter and it did not mention whiskey at all. I expect  that Ms. Curtis, the step-granddaughter of General Washington, was not too  keen on the fact that the old boy had a large rye whiskey still and traded  whiskey in the West Indies for special food products that he loved to eat  at Mount Vernon, products such as bananas and coconut. He also drank the  rye whiskey. So, in a fit of questionable historical research, I have  restored the whiskey to this cake. I believe that the father of our land  would approve.      This is an unusual type of fruit cake and it keeps for a good time, thus  offering Mrs. Washington another course for those unexpected visitors who  constantly appeared at her front door. It should have lasted; her recipe  calls for 40 eggs, 4 pounds of butter, 5 pounds of flour, and an equal  amount of fruit.      Cream the butter and sugar until smooth. Mix in the yolks.      Mix the flour, baking powder, and spices together. Stir the flour mixture  into the egg/sugar mixture. Mix in the port and the brandy. Stir in the  dried fruit.      Whip the egg whites until they form very soft peaks. Stir in about a  quarter of them to lighten the batter. Fold in the remaining egg whites  very gently.       Bake in a preheated 325? oven in 2 loaf pans for 1 hour, or until a  toothpick stuck into the middle of the cake comes out clean.       Cool the cakes and pour half of the whiskey over each. Cover each pan  with aluminum foil and allow to sit for a day before serving.    From <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (159g)
Recipe Makes: 16 Servings

Calories: 348
Calories from Fat: 86 (25%)

Amt Per Serving		% DV

	Total Fat 9.6g	13 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.4g
Cholesterol 396.6mg		122 %
Sodium 177.7mg		6 %
Potassium 159.9mg		4 %
Total Carbohydrate 41.6g		12 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 40.8g
Protein 14.7g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 348

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