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Virginia Campbell’s Washington Cake

In honor of the holiday weekend, we’re posting one of Virginia Campbell’s patriotic recipes from her own hand-written cookbook.  This appears to be an adaptation of Martha Washington’s recipe, and it’s no surprise Virginia has a version of this in her own cookbook; Virginia was the Missouri Vice-Regent for the Mount Vernon Ladies Association, and she was instrumental in raising money to restore Mount Vernon.  (We even have a picture of Martha hanging in Campbell House right outside Virginia’s bedroom as homage to her.)

Notice, Virginia does not give directions outside the list of ingredients, assuming the cook will know how to add the ingredients at proper intervals.  If you’re an adventurous cook, give this one a try to honor the Washingtons this Fourth of July weekend:

Washington Cake
1-3/4 pounds flour
1-1/2 pounds sugar
3/4 pound butter
8 eggs
1 pint warm milk
1 teaspoon of pearl ash dissolved in French brandy
2 pounds currants or raisins or 1 pound of each
2 nutmegs
6 cloves
1 tea cup brandy

Tried and good.

Virginia Campbell's Washington Cake

Happy Fourth of July from all of us here at Campbell House Museum!

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