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Martha Washington 03

Martha Washington 03 is built on All Purpose Flour, Butter Softened, White Sugar, and Fresh Lemon Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 1/2 cup
• 2 cup
• 2 cup
• 2 tsp

Method (preview)

1. 1

   Place raisins and currants in a bowl, and add enough water to just cover them. Soak overnight.

2. 2

   Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both types of cherries.

3. 3

   Pour 1/2 cup brandy over fruit, and allow to stand overnight.

4. 4

   Beat egg yolks until thick and light, then beat in 1 cup of sugar a little at a time.

5. 5

   Stir in lemon juice.

6. 6

   Beat egg whites until stiff peaks form.

7. 7

   In a large bowl, cream the butter, and then add 1 cup sugar a little at a time; beat until smooth.

8. 8

   Combine yolk mixture with creamed mixture.

9. 9

   Add flour and 1/3 cup sherry alternately to the creamed mixture.

10. 10

    Stir in all the fruit, and fold in stiffly beaten egg whites.

11. 11

    Pour batter into a well greased and floured 10 inch mold or tube pan.

12. 12

    This cake can also be made in 2 large loaf pans.

13. 13

    Place a pan of hot water in the bottom of a preheated 350 degree F (175 degrees C) oven.

14. 14

    Place cake pans in oven, and bake about 20 minutes.

15. 15

    Reduce heat to 325 degrees F (165 degrees C); continue baking 100 minutes for large cake, or 40 minutes for loaf cakes.

16. 16

    Cakes are done when a toothpick comes out dry. Turn cake(s) out on rack to cool.