George Washington's Bundt Carrot Tea Cake
Recipe: #44174
February 11, 2025
Categories: Desserts, Cakes, Tube/Bundt, Eggs, Carrot, New England Flour, more
"George Washington's tea cake. It says the in the introduction, "was served on the occasion of British Evacuation Day on November 25, 1783, at the Fraunces Tavern, in what now is the South Street Seaport area." Washington was there, and thus the cake got his name."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (257.4 g)
- Calories 665.6
- Total Fat - 32.8 g
- Saturated Fat - 5.4 g
- Cholesterol - 452 mg
- Sodium - 801.1 mg
- Total Carbohydrate - 76.4 g
- Dietary Fiber - 4.6 g
- Sugars - 52 g
- Protein - 19.6 g
- Calcium - 99.3 mg
- Iron - 3.4 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees.
Step 2
Butter a Bundt Pan.
Step 3
Spray a Bundt pan with cooking spray.
Step 4
In a bowl, whisk together the flour, cinnamon, baking soda and salt.
Step 5
In a another bowl, combine the oil, lemon juice sugar, eggs and carrots, and mix well.
Step 6
Add the flour mixture and stir until smooth.
Step 7
Pour the batter into the prepared pan.
Step 8
Bake until a tester comes out clean, about 1 hour. Cool in the pan 2 minutes, then turn the cake out onto a rack to finish cooling.
Tips
No special items needed.
0 Reviews
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