I thought I would have some fun and celebrate the Birthday of our first president with some Washington Pie
As impressive and sexy as this cake looks it was a cinch to make. It being so simple makes it a great show off cake, so I invited my girlfried over with her kids...she things I am a home making deva. Shhhh don't tell her the truth.
Washington Pie
1 Stick of butter at room temp
1 Cup of Agave (or sugar)
2 large eggs
1 2/3 Cup all purpose flour
2 1/2 teaspoons baking powder
1/2 Cup whole milk
4 T Kirschwasser
1 18oz jar raspberry preserves
Powdered sugar to decorate the top
Oven 350
Grease and flour two round cake pans. Line the bottom with wax paper, be sure to flour and grease the wax paper as well.
Cream together the sugar and butter. Add the eggs one at a time mixing well in between.
Mix the flour and the baking powder together.
Alternate adding the milk and the flour mixture to the butter and eggs. Beginning and ending with the milk. Beat until it is light and fluffy, this is a very thick batter.
Spoon batter into pans and spread out the best you can...it will spread some.
Bake for 20 minutes, the cake will pull away from the sides of the pan when it is done.
Let them rest for 10 minutes.
Invert onto cooling racks and peel the wax paper off and let cool completely.
In the meantime stir the raspberry jam and kirshwasser together.
Cut the cakes in half so you have four layers.
Place one layer on your cake plate and spread with jam mixture. Repeat two more times then place the last layer on top and sprinkle with powdered sugar. You can make the top pretty by cutting out a wax paper round like a snow flake or paper doily.
Washington Pie
1 Stick of butter at room temp
1 Cup of Agave (or sugar)
2 large eggs
1 2/3 Cup all purpose flour
2 1/2 teaspoons baking powder
1/2 Cup whole milk
4 T Kirschwasser
1 18oz jar raspberry preserves
Powdered sugar to decorate the top
Oven 350
Grease and flour two round cake pans. Line the bottom with wax paper, be sure to flour and grease the wax paper as well.
Cream together the sugar and butter. Add the eggs one at a time mixing well in between.
Mix the flour and the baking powder together.
Alternate adding the milk and the flour mixture to the butter and eggs. Beginning and ending with the milk. Beat until it is light and fluffy, this is a very thick batter.
Spoon batter into pans and spread out the best you can...it will spread some.
Bake for 20 minutes, the cake will pull away from the sides of the pan when it is done.
Let them rest for 10 minutes.
Invert onto cooling racks and peel the wax paper off and let cool completely.
In the meantime stir the raspberry jam and kirshwasser together.
Cut the cakes in half so you have four layers.
Place one layer on your cake plate and spread with jam mixture. Repeat two more times then place the last layer on top and sprinkle with powdered sugar. You can make the top pretty by cutting out a wax paper round like a snow flake or paper doily.
1 comment:
Ooooo...the cake sounds so yummy and uncomplicated. I am so relieved to see it did not feature cherries but has yummy raspberries instead :)
Smiles, DianeM
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