Martha Washington's Cake

Martha Washington's Cake

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"This is a long procedure, but well worth the trouble. A great cake. Makes about 11 pounds."
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servings 83 cals
Serving size has been adjusted!

Original recipe yields 140 servings



  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place raisins and currants in a bowl, and add enough water to just cover them. Soak overnight.
  2. Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both types of cherries. Pour 1/2 cup brandy over fruit, and allow to stand overnight.
  3. Sift together flour, mace, and nutmeg.
  4. Beat egg yolks until thick and light, then beat in 1 cup of sugar a little at a time. Stir in lemon juice. Beat egg whites until stiff peaks form.
  5. In a large bowl, cream the butter, and then add 1 cup sugar a little at a time; beat until smooth. Combine yolk mixture with creamed mixture. Add flour and 1/3 cup sherry alternately to the creamed mixture. Stir in all the fruit, and fold in stiffly beaten egg whites. Pour batter into a well greased and floured 10 inch mold or tube pan. This cake can also be made in 2 large loaf pans.
  6. Place a pan of hot water in the bottom of a preheated 350 degree F (175 degrees C) oven. Place cake pans in oven, and bake about 20 minutes. Reduce heat to 325 degrees F (165 degrees C); continue baking 100 minutes for large cake, or 40 minutes for loaf cakes. Cakes are done when a toothpick comes out dry. Turn cake(s) out on rack to cool.
  7. Wrap cake(s) in cheesecloth soaked in sherry, and store in airtight container for a month or more. If the cheesecloth dries out in the mellowing period soak it again with the same spirits, and rewrap the cake.



I make this cake every xmas: one of my favs! I found recipe many yrs ago in SL Heritage Cakes, the bible of southern cakes. WM Great Cake, as it's called in SL, is a somewhat of a 'white fr...

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