A Great Cake
This great cake was adapted for "The Martha Stewart Show" from a recipe written by Martha Washington.
- Nonstick cooking spray with flour
- 10 large eggs, separated
- Pinch of salt
- 1 pound unsalted butter, room temperature
- 1 pound sugar
- 1 1/4 pounds all-purpose flour
- 2 1/2 teaspoons ground mace
- 2 1/2 teaspoons freshly ground nutmeg
- 3 1/2 ounces raisins
- 2 ounces sliced almonds
- 2 large apples, peeled, cored, and chopped
- 1 large pear, peeled, cored, and chopped
- 2 ounces white wine, preferably chardonnay or pinot gris
- 2 ounces cognac
Preheat oven to 350 degrees. Spray a 10-inch round springform cake pan with cooking spray. Line with parchment paper and spray parchment with cooking spray; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt on high speed until soft peaks form, about 2 minutes. Transfer egg whites to a medium bowl.
Clean mixer bowl and return to mixer fitted with the paddle attachment. Add butter to bowl and beat on high speed until fluffy, about 2 minutes, scraping down sides as necessary.
Reduce mixer speed to medium and with the mixer running add egg whites to butter, 1 cup at a time, mixing until combined. Slowly add sugar, mixing until well combined. Add egg yolks and mix until combined.
In a large bowl, sift together flour, mace, and nutmeg. With the mixer running add flour mixture to butter mixture, 1 cup at a time. Mix until well combined. Add raisins and almonds.
Place apples and pears in a large bowl and cover with wine and brandy. Add apple mixture to mixer. Increase speed to high, mixing until well combined, about 15 seconds.
Transfer cake batter to prepared pan, spreading evenly with a spatula. Transfer cake to oven and bake, rotating pan once halfway through baking, until a cake tester inserted into the center of the cake comes out clean, about 1 hour and 15 minutes.
Remove cake from oven and let cool completely on a wire rack.
Preheat oven to 200 degrees. Remove side of pan and transfer cake onto a baking sheet.
Spread frosting all over top and sides of cake. Transfer cake to oven and bake until frosting is dry and brittle, about 1 hour. Frosting should shatter when cake is cut.
SourceThe Martha Stewart Show, December Fall 2007