
As I’ve mentioned, this past week was Dolley at Dumbarton Week – culminating in today’s Dolley Day, where Mrs. Madison herself attended to guests.
I had occasion to go to Dumbarton earlier this week, and finally uploaded a few pictures. So, here are a couple of those (more on Flickr).
However, as the title of this blog implies, there is something much more important I need to tell you about.
No – not about how Dolley Madison set off from the White House by carriage with official papers, a painting and more for the Dumbarton House (then Belle Vue) as the British fast approached Washington DC in August 1814; no – not how Mrs. Madison took refuge in Belle Vue as she waited for news from President James Madison. What I have to tell you about is Dolley Madison’s layer cake. It’s amazing. The Dumbarton House offered this cake during the week’s tours, and I was lucky enough to get some. Dolley Madison had a mean recipe – the cake is a perfect medium texture, is rich but not overwhelmingly so, and the frosting tastes exactly like penuche fudge (which is my favorite). It’s definitely on the sweet side, but a happy indulgence. Get an extra workout in the day you eat it.
Anyway, so Dolley Madison wasn’t just a dynamic socialite or unofficial advisor to her president-husband. Mrs. Madison had good cake around. The Dumbarton House was kind enough to give me the recipe, and I’ll share it here (taken from A Treasury of White House Cooking by Francois Rysavy).
Layer Cake:
- 3/4 cup butter
- 2 1/2 cups sugar
- 1 cup milk
- 2 1/2 teaspoons vanilla
- 3 cups flour
- 3/4 cup cornstarch
- 8 egg whites, stiffly beaten
Cream the butter and sugar. Add milk and vanilla. Sift flour, stir in cornstarch, and combine the dry ingredients with the liquid mixture. Now gently fold in the egg whites, and pour into greased cake tins. Bake at 350 for 45 minutes, or until done.
Caramel Icing
- 3 1/2 cups light brown sugar
- 1 cup heavy cream
- 4 tablespoons butter
- 1/2 teaspoon vanilla
Heat sugar, cream and butter in a double boiler for about 15 to 20 minutes. Add the vanilla, cool, decorate the cake!
And an added bonus recipe: Nut Cake
- 1/2 cup butter
- 1 cup sugar
- 1 cup milk
- 1/2 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 cups chopped nuts
- 4 egg whites, stiffly beaten
Cream the butter and sugar. Add the milk and vanilla. Sift together the flour and baking powder, and combine the two mixtures. Add the nuts, and fold in the egg whites gently. Bake in a loaf pan for 50 minutes at 350.
Now, to be fair, I’m not sure whether this is Dolley Madison’s own recipe, or one from her White House for which she gets credit (it’s delicious either way). I think of this because of the recent discourse about the Madisons’ slaves. If you haven’t heard about this yet, check out the stories out there about Paul Jennings, an enslaved African American under the Madisons, whose journal recounts famous 19th-century events. Here’s a NY Times article about him, and his descendants: http://www.nytimes.com/2009/08/16/us/16jennings.html and a story on NPR: http://www.npr.org/blogs/thetwo-way/2009/08/descendants_of_the_slave_who_s.html Perhaps read them with a cup of coffee and a nice slice of cake.