George Washingtons Carrot Cake Recipes
GEORGE WASHINGTON'S CARROT CAKE
According to the "New York Cookbook", this cake was served on the occasion of British Evacuation Day on Nov. 25, 1783, at the Fraunces Tavern, in what is now known in Manhattan as the South Street Seaport area. George Washington was there, and this cake was named in his honour. I have not made this cake (although I have made similar), but am putting it up here as I seek out "american" and "new york" recipes in honour of the first anniversary of the September 11 tragedy.
Provided by Lennie
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 9
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.
GEORGE WASHINGTON POUND CAKE
This is really a wonderful cake. It's quite sweet but otherwise nearly perfect. Plain as it is, it's too good for a frosting or anything more than maybe a little ice cream, or some butter and jam on a slice that is toasted under a broiler. Originally this called for a 1/2 teaspoon each of vanilla and almond extracts, but I prefer it with only vanilla. Other flavors may be used, too. To make a lemon pound cake, eliminate the vanilla and use 1 tablespoon of fresh lemon juice and the grated zest of 1 lemon.
Provided by Dropbear
Categories Dessert
Time 1h5m
Yield 1 12-cup pan, 8 serving(s)
Number Of Ingredients 6
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.
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