Frank's Recipes! Washington Cake

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Washington Cake

(Currant Pound Cake)
This was supposed to be a favorite of George Washington. The recipe has been updated somewhat, but is essentially the same as he would have had.

5 cups sifted all-purpose flour
1.5 tsp. baking powder
1 tsp. freshly grated nutmeg
1/2 tsp. salt
1.5 cups butter, softened
2.75 cups sugar
6 large eggs
1.5 tsp. Vanilla extract
1 cup milk (whole)
1 pkg. (11 oz.) currants

Preheat oven to 350 (deg F). Grease well and flour a 10x4 inch tube pan. Sift flour with baking powder, nutmeg and salt. Set aside.

In a large bowl, with an electric mixer at high speed, beat butter with the sugar until light and fluffy. About 5 minutes.

Add eggs, one at a time, beating well after each addition. Add vanilla and continue beating until smooth and fluffy.

At low speed, beat in the flour mixture in fourths, alternating with the milk in thirds, beginning and ending with the flour mixture. Beat only until combined. Stir in currants.

Turn batter into the prepared pan. Bake 1 hour and 20 minutes, or until cake tester inserted in center comes out clean.

Cool in pan on a wire rack 15 minutes. Turn out of pan onto rack. Cool completely.

To serve, slice thinly. This cake stores well and improves on standing. It is best to bake it a day or two ahead.

Makes about 24-28 servings.