Mount Vernon Cake
Mount Vernon Cake is a rich, fruit-filled dessert with hints of citron, lemon, and warm spices, perfect for special occasions or traditional gatherings.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add the well beaten egg yolks and mix well.
- Stir in sour cream.
- Gradually add flour mixed with spices (nutmeg, mace) and soda, alternating with the wet ingredients.
- Fold in the well beaten egg whites.
- Gently incorporate the well floured citron, raisins, and currants into the batter.
- Pour the batter into a prepared baking pan.
- Bake for about 2 hours at an appropriate temperature, covering the top with buttered paper during the first hour.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted before creaming with sugar. You can substitute sour cream with Greek yogurt for a tangy flavor. If you prefer a different fruit, chopped dried apricots or figs can replace raisins and currants. Adjust the spices based on preference; add cinnamon for warmth or omit mace if unavailable.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a light dusting of powdered sugar or a drizzle of lemon glaze. Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It also pairs beautifully with French Quarter Green Beans for a festive meal.
Storage & Reheating
Store any leftover Mount Vernon Cake in an airtight container at room temperature for up to five days. If you want to keep it longer, refrigerate it wrapped in plastic wrap. To reheat, slice individual pieces and warm them in a microwave for 10-15 seconds or in an oven at low heat until just warmed through to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mount Vernon Cake contains roughly 2835 calories, with 28g protein, 252g carbohydrates, and 201g fat. It is an excellent source of dietary fiber (178% of the Daily Value), vitamin C (154% of the Daily Value), and iron (126% of the Daily Value). Note that it is relatively high in sodium, at 485mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different fruits in this recipe?
Absolutely! While this recipe traditionally includes citron, raisins, and currants, feel free to substitute with other dried fruits like chopped dates, cranberries, or even fresh fruit if you're making a variation. Just keep in mind that the moisture content may vary.
What is the best way to check if the cake is done baking?
To check for doneness, insert a toothpick or cake tester into the center of the cake; it should come out clean or with a few crumbs attached. If the toothpick shows wet batter, continue baking, checking every 10 minutes until done.
Can I make this cake in advance?
Yes, you can make Mount Vernon Cake in advance! It's even better when flavors have melded after a day. Just bake, cool completely, and store as mentioned. You can freeze it for up to three months; just ensure it's well-wrapped to prevent freezer burn.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).