Great Cake

Martha Washington’s Original Recipe
Take 40 eggs and divide the whites from the yolks and beat them to a froth then work the four pounds of butter to a cream and put the whites of eggs to it a spoonful at a time till it is well worked then put 4 pounds of sugar finely powdered to it in the same manner then put in the yolks of eggs and five pounds of flour and five of fruit. Two hours will bake, add mace and nutmeg. ½ pint of wine and fresh brandy.

Our version:

8 ounces currants
1 cup French brandy

1 pound of butter, softened
2.25 cups white sugar
8 large eggs
2 tablespoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground mace
4 cups organic all-purpose flour

1 cup confectioners’ sugar
1 large lemon

Soak currants in brandy overnight. Drain, keeping brandy. Toss the currants in some flour to keep them from sinking.

Preheat oven to 350° F. Grease a ten-inch Bunt pan.

Cream butter in a mixer. Add sugar. Add eggs one at a time. Add brandy, nutmeg, mace, and baking powder.

Sift flour and stir into the batter by hand. Stir in currants by hand. Fill Bundt pan and bake for 45 minutes or until a toothpick comes out clean. Let cool for 30 minutes before removing from the pan. Use a knife to loosen the cake. Let cool for another 30 minutes before icing.

For icing, zest, and juice lemon. Stir zest with sugar. Add lemon juice and water, if needed, for the right consistency to drizzle over the cake.