American Hoecake

It was said that Hoecakes were among George Washington's favorite foods. According to his step-granddaughter Nelly Custis... he ate them "swimming in butter and honey" every morning.

The original Hoecake recipe is still used at Mount Vernon, one of our National Treasures. And in the book, Dining with the Washingtons , it includes the Hoecake recipe, as recorded by Martha Washington's granddaughter.

Hoecakes are basically a pancake that is made with corn, instead of wheat flour (a Colonial Cornmeal Pancake, so to speak). The name originated from the method on how these cakes were originally prepared : being baked on a hoe that was heated in a fire. 

I leavened with yeast, as the ones George Washington would have eaten... would have been prepared this way. (So the batter will have to rest overnight. Allow about 8 hours.)

You will require the following Ingredients :

• 1 1/4 teaspoons of Active Dry Yeast
• 8 3/4 Cups of White Cornmeal
• Warm Water (Not Hot)
• 1/2 teaspoon of Salt
• 1 Large Egg, Beaten
• Butter and Honey to serve 

Now, on to the directions:

1. In a Large container,  mix together 4 Cups of the white cornmeal, 1 1/4 teaspoons of the dry yeast, and enough warm water to give the mixture the consistency of pancake batter  (about 3 to 4 Cups should do). 
2. Cover and set on top of the stove or counter overnight.
3. In the morning, Gradually add the remaining Cornmeal  (4 3/4 Cups), 1 beaten egg, and again, enough warm water to give the mixture the consistency of a pancake batter (about 3 to 4 cups).
4. Cover and set aside for about 15 to 20 minutes.
5. Add cooking grease to a griddle or skillet (I used bacon grease), getting the pan nice and hot.
6. Pour the batter by the spoonfuls, onto the hot pan, in the form of cakes.
7. Brown the Hoecake on each side.
8. Serve with honey and butter (You can even use Maple Syrup if you wish)

Here are some pictures of my American Hoecake Journey :

Some Good Ol' Fashioned Cornmeal for the Cakes

This is what was on the bag of Cornmeal. How Appropriate! 

The Finished Hoecakes, ready to be drizzled in Honey & Butter

Martha Washington's Whiskey Cake

Inspired by George Washington's famous Thursday Dinner's (which were elaborate formal dinners, with close company).... I decided to dedicate myself to making a favorite dish of George Washington, every Thursday... in his honor.

This time, I chose his wife Martha's renowned Whiskey Cake. It was said to be a favorite of George Washington. I did some research online and this was one of the first revolutionary recipes I've done. (Note her cake would have been leavened with yeast or egg whites. Baking powder, nor baking soda existed in her time.)

You will require the following Ingredients :

• You would start with your favorite Spice Cake recipe (or... If your in a pinch, you can pick up a box mix).

Follow the directions for either the recipe (or if you chose the box mix, prepare as instructed).

• 1 Cup of Raisins
• 1 Cup of Slivered Almonds
• 1 Cup of Dried Cherries
• 1 Cup of Candied Orange Peel

(I could not find Candied Orange Peel at the store... So I had to make my own. See the following link if you need to make your own, too : Recipe for Candied Orange Peel )

• 2 teaspoons of Powdered Cinnamon 
• 1/2 teaspoons of Powdered Ginger
• 1/2 teaspoons of Ground Nutmeg
• 1/2 teaspoons of Ground Cardamom
• 1/4 teaspoons of Powdered Cloves

Yes. Now that you've read all of the ingredients,  be prepared to be delighted with the aroma you'll get when making this cake. Simply... Amazing. 

Now, on to the Directions :

1. Preheat your oven to 325 degrees.
2. Spray (2) Loaf Pans with nonstick cooking spray
3. Mix your dry ingredients,  with your prepared spice cake batter, and pour into your greased loaf pans.
4. Bake your cakes for about 1 hour, or until it comes out tooth pick clean.
5. Remove your cakes from the oven... and place them on cooling racks to cool.
6. Once cool, remove your cakes... and wrap them each in a clean natural fiber cloth... such as a tea towel or a piece of muslin.
7. Poor about a 1/4 Cup of Bourbon over each cake... and store in an airtight container. 

(You can actually continue the "Aging Process" of your cake, by pouring a little bit of Bourbon over the wrapped cakes every 3 to 4 days... or about 2 weeks. I honestly... could not wait to indulge in the cake... so I only let my cakes sit for a few hours (the smell of deliciousness was getting to me!). And you know what? They were AMAZING.)

Here are some pictures of my Whiskey Cake Journey :

My homemade prepared Candied Orange Peel

Dry ingredients... ready for the spice cake batter to join

Cake is all mixed, and poured into the loaf pans

Hot out of the oven. I can see why George Washington loved this cake. Heaven!