Cake George Washington Cake Recipes

GEORGE WASHINGTON POUND CAKE

Steps:

• Thoroughly grease and flour a 12-cup Bundt or tube pan, then shake out excess flour. Heat oven to 350 degrees.
• Beat butter and sugar until light and fluffy, about three minutes in a stand mixer or more with a handheld mixer. Scrape down sides of the bowl once or twice. Add eggs one at a time, beating well about 30 seconds after each egg. In between additions of egg, scrape down sides of bowl to ensure thorough mixing of ingredients.
• Fold in cake flour. Add vanilla and salt. Pour mixture into prepared pan and bake 35 to 40 minutes, or just until a wooden toothpick inserted in the center comes out clean.
• Cool the cake in the pan for about 10 minutes. Run a table knife around the edges to loosen them as needed. Then turn the cake out on a rack to cool completely.

GEORGE WASHINGTON'S BIRTHDAY CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 9-inch Bundt® pan with shortening, then dust with flour. Shake off any excess flour from the pan.
• In a bowl, mix together the flour, sugar, vegetable oil, eggs, vanilla extract, baking soda, cinnamon, and salt until thoroughly combined. Gently mix in the cherry pie filling, chocolate chips and nuts, and scrape the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour. Allow to cool for 10 minutes, then invert pan and remove cake. Allow cake to finish cooling on a rack; sprinkle lightly with confectioners' sugar.

CAKE, GEORGE WASHINGTON CAKE RECIPE - (5/5)

Steps:

• Grease a 9" round cake pan, and preheat the oven to 350°F. Combine the raisins, currants, and bourbon in a small bowl and microwave, loosely cov- ered, for 40 seconds. Set aside to cool. In a large bowl, cream the butter and sugar until light. Add the eggs, one at a time, beating until incorporated after each addition. Scrape the sides and bottom of the bowl. Whisk together the flour, Clear Jel, baking powder, and spices, and add alternately with the milk, beating until the batter is fluffy. Stir in the dried fruit mixture with any remaining liquid, as well as the peel. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack for 10 minutes before removing from the pan. Brush with additional bourbon and cool completely before frosting. Yield: 20 servings. Nutrition information per serving (46g): 149 calories, 2g protein, 26g carbohydrates, 4g far, Ig fiber, 2g saturated fat, Og "trans tar, 28itigcholesrerol, 113mg sodium, 15g sugars, Omg vitamin C, l mg iron, 48mg calcium. Weight Watchers .Poifft~Plus: 4 points

GEORGE WASHINGTON'S CARROT CAKE

Steps:

• 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.