Cake George Washington Cake Recipe 55

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.

WASHINGTON CAKE

Steps:

• Position a rack in the center of the oven. Preheat the oven to 325°F. Grease a 9- by 5-inch loaf pan, 9-inch springform pan, 9-inch (9-cup) tube or Bundt pan, or four 5- by 3-inch (2-cup) loaf pans, line the bottom and sides with parchment paper, and grease again.
• Sift together the flour, baking powder, spices, and salt.
• In a large bowl, beat the butter on low speed until smooth, about 2 minutes. Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
• Gradually add the eggs, beating well after each addition. Total time for beating in the eggs is about 4 minutes.
• Add the cream, brandy, and vanilla.
• In 3 additions, fold in the flour mixture.
• Stir in the raisins and currants.
• Pour into the prepared pan, smoothing the top. Bake until a tester inserted in the center comes out clean, about 1¼ hours for a large loaf pan or springform pan; 1 hour and 5 minutes for a tube pan; or 40 minutes for the small loaf pans.
• Let cool in the pan for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. Wrap tightly in plastic, then foil. Store at room temperature for up to 5 days or in the freezer for up to 2 months. Use a serrated knife to cut the cake into slices.

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 CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then beat in melted chocolate. Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated. Finely chop cherries and fold in. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Fill and frost with chocolate cherry frosting.
• For the frosting: In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, combine butter, confectioners' sugar, melted chocolate and almond extract. Cream with an electric mixer. Add reserved cherry juice by the tablespoon until frosting reaches desired consistency.