- List of foods named after people - Wikipedia:
Martha Washington's Cake
– Martha Washington (1731–1802), wife of George Washington, is remembered for this fruitcake. Her original recipe for her "Great Cake" called for 40 eggs, 5 pounds of fruit, and similar quantities of other ingredients.
Adapted from a Mount Vernon recipe:
— 2 cups golden raisins
— 1 1/4 cups dried currants
— 1 cup candied citron, chopped
— 1 cup candied orange peel, chopped
— 3/4 cup candied lemon peel
— 1/2 cup candied red cherries, chopped
— 1/2 cup candied green cherries, chopped
— 1/2 cup candied angelica stems, chopped
— 1/2 cup brandy
— 2 cups butter, softened
— 2 cups organic cane sugar
— 10 farm fresh eggs, separated
— 2 teaspoons fresh lemon juice
— 4 1/3 cups unbleached all-purpose flour
— 1 teaspoon ground mace
— 1/3 teaspoon ground nutmeg
— 1/2 cup sherry
— candied red cherries, optional
— candied angelica stems, optional
— confectioner's sugar, optional
Combine first 9 ingredients; stir well.
Let stand overnight.
Preheat oven to 350°F = 176.667°C.
Cream butter in a large mixing bowl;
gradually add sugar, beating until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in lemon juice.
Combine flour, mace and nutmeg;
add to creamed mixture alternating with sherry, beginning and ending with flour mixture.
Mix well after each addition. Stir in reserved fruit mixture.
Beat room temperature egg whites until stiff peaks form; fold into batter.
Spoon batter into well-greased and floured 25cm/10" tube pan.
Place a large pan of boiling water on lower oven rack.
Bake cake at 350°F = 176.667°C for 20 minutes;
reduce temperature to 160C/325F and bake an additional hour and 40 minutes or until a toothpick inserted comes out clean.
Cool cake completely in pan.
Remove from pan, and sift confectioner's sugar over the top, then decorate with candied red cherries and angelica, if desired.
PS
"I've been making angelica jam at my café in Reykjavík and it's been really popular, especially in Hjónabandssæla.
Made it with a kilo of angelica and just under a kilo of raw sugar.
Simply cut the angelica tiny, boil it until tender, drain and refill saucepan with fresh, cold water, leave overnight, then boil again with the sugar until a jam consistency is achieved.
Looks kind of like green rhubarb jam.
Delish! :-)"
Martha Washington's Cake
– Martha Washington (1731–1802), wife of George Washington, is remembered for this fruitcake. Her original recipe for her "Great Cake" called for 40 eggs, 5 pounds of fruit, and similar quantities of other ingredients.
Adapted from a Mount Vernon recipe:
— 2 cups golden raisins
— 1 1/4 cups dried currants
— 1 cup candied citron, chopped
— 1 cup candied orange peel, chopped
— 3/4 cup candied lemon peel
— 1/2 cup candied red cherries, chopped
— 1/2 cup candied green cherries, chopped
— 1/2 cup candied angelica stems, chopped
— 1/2 cup brandy
— 2 cups butter, softened
— 2 cups organic cane sugar
— 10 farm fresh eggs, separated
— 2 teaspoons fresh lemon juice
— 4 1/3 cups unbleached all-purpose flour
— 1 teaspoon ground mace
— 1/3 teaspoon ground nutmeg
— 1/2 cup sherry
— candied red cherries, optional
— candied angelica stems, optional
— confectioner's sugar, optional
Combine first 9 ingredients; stir well.
Let stand overnight.
Preheat oven to 350°F = 176.667°C.
Cream butter in a large mixing bowl;
gradually add sugar, beating until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in lemon juice.
Combine flour, mace and nutmeg;
add to creamed mixture alternating with sherry, beginning and ending with flour mixture.
Mix well after each addition. Stir in reserved fruit mixture.
Beat room temperature egg whites until stiff peaks form; fold into batter.
Spoon batter into well-greased and floured 25cm/10" tube pan.
Place a large pan of boiling water on lower oven rack.
Bake cake at 350°F = 176.667°C for 20 minutes;
reduce temperature to 160C/325F and bake an additional hour and 40 minutes or until a toothpick inserted comes out clean.
Cool cake completely in pan.
Remove from pan, and sift confectioner's sugar over the top, then decorate with candied red cherries and angelica, if desired.
PS
"I've been making angelica jam at my café in Reykjavík and it's been really popular, especially in Hjónabandssæla.
Made it with a kilo of angelica and just under a kilo of raw sugar.
Simply cut the angelica tiny, boil it until tender, drain and refill saucepan with fresh, cold water, leave overnight, then boil again with the sugar until a jam consistency is achieved.
Looks kind of like green rhubarb jam.
Delish! :-)"
