Rita’s Dessert Cake / Washington Pie: A Timeless Treat of Simplicity and Joy

There are some recipes that, with the first taste, transport you back in time, evoking cherished memories of kitchen warmth and the comforting embrace of family. Rita’s Dessert Cake, often known in certain circles as Washington Pie, is precisely one of those culinary treasures for me. I can vividly recall my grandmother, Rita, her apron dusted with flour, humming softly as she worked. The aroma of vanilla and sugar would fill her small kitchen, a prelude to the simple yet utterly delightful cake she’d present, often topped with nothing more than a dusting of powdered sugar or a generous smear of raspberry jam. It was never about elaborate decorations or exotic ingredients; it was about the pure, unadulterated joy of a well-made cake, a slice of happiness shared around the table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: 1 two-layer cake
• Dietary Type: Vegetarian

Ingredients

This recipe, at its heart, is a testament to how a few humble ingredients can create something truly magical.

For the Cake:

• 2 cups cake flour
• ½ teaspoon salt
• 1 ⅓ cups sugar
• 1 ½ teaspoons vanilla extract
• 4 teaspoons baking powder
• ⅔ cup vegetable shortening
• 2 large eggs
• 1 ⅓ cups milk

For Assembly:

• ½ cup raspberry jam (or your favorite fruit jam)
• Confectioners’ sugar, for dusting (optional)

Equipment Needed

• Two 8×8 inch square baking pans or two 8-inch round cake pans
• Electric mixer (handheld or stand mixer)
• Large mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Wire cooling racks
• Sifter (for powdered sugar, if using)

Instructions

Crafting this classic dessert is a straightforward, rewarding process, perfect for bakers of all levels.

1. Preheat and Prepare: Begin by preheating your oven to 370°F (188°C). Grease and flour your two 8×8 inch or two 8-inch round baking pans. This step is crucial for ensuring your cakes release cleanly.

2. Combine Dry Ingredients: In a large mixing bowl, sift together the cake flour, baking powder, and salt. Sift these ingredients a second time. This not only aerates the flour but also ensures the leavening and salt are evenly distributed, which is key for a tender crumb.

3. Cream the Fat and Sugar: In a separate, larger mixing bowl, cream the vegetable shortening until it’s smooth and soft. Gradually add the sugar, continuing to cream them together until the mixture is light and fluffy. This process incorporates air, contributing to the cake’s lift and delicate texture.

4. Incorporate Eggs and Vanilla: Add the unbeaten eggs, one at a time, beating thoroughly after each addition. This ensures the eggs are fully emulsified into the creamed mixture. Next, stir in the vanilla extract.

5. Alternate Dry and Wet Ingredients: Now, it’s time to add the dry ingredients and milk to the creamed mixture. Begin by adding about one-third of the sifted dry ingredients to the creamed mixture. Stir just enough after this addition to begin blending. Then, add about half of the milk, again stirring only enough to blend. Continue this alternating process: add another third of the dry ingredients, stir, add the remaining milk, stir, and finally, add the last of the dry ingredients, stirring only enough after each addition to blend thoroughly. Overmixing at this stage can develop the gluten too much, resulting in a tougher cake.

6. Divide and Bake: Pour the batter evenly into the two prepared pans. Bake in the preheated oven for 25 minutes.

7. Check for Doneness: To check if the cakes are done, insert a toothpick into the center of each cake. If it comes out clean, the cakes are ready. If there’s any wet batter clinging to it, bake for a few more minutes and test again.

8. Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in their pans on wire racks for about 10 minutes. Then, carefully invert the cakes onto the wire racks to cool completely. Ensuring the cakes are entirely cool before assembly is vital to prevent the jam from melting excessively or the cakes from crumbling.

9. Assemble the Washington Pie: Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Spread the raspberry jam evenly over the top of this first layer, all the way to the edges. Then, carefully place the second cake layer on top of the jam.

10. Finish and Serve: For a classic Washington Pie presentation, sift confectioners’ sugar evenly over the top of the assembled cake. This creates a beautiful, snowy finish that perfectly complements the jam. Allow the cake to sit for a few minutes to allow the flavors to meld before slicing and serving.

Expert Tips & Tricks

• Sifting is Key: Don’t skip the double sifting of dry ingredients. It truly makes a difference in achieving a light and airy cake texture.
• Room Temperature Ingredients: For the creamiest emulsion, ensure your eggs and milk are at room temperature before you begin. This helps them incorporate more smoothly into the batter.
• Gentle Mixing: Remember the mantra: “stirring only enough after each addition to blend thoroughly.” This is the secret to a tender crumb. Overmixing will lead to a dense cake.
• Pan Preparation: If you’re worried about sticking, you can also line the bottoms of your greased and floured pans with parchment paper rounds for extra insurance.
• Jam Thickness: If your jam is very runny, you might want to gently warm it slightly to make it more spreadable. A slightly thicker jam will hold its shape better between the layers.

Serving & Storage Suggestions

Rita’s Dessert Cake, or Washington Pie, is a delight served at room temperature. A simple slice is perfect on its own, or you could accompany it with a dollop of lightly whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Storage: This cake is best enjoyed fresh. If you have leftovers, you can store them at room temperature, well-covered with plastic wrap or in an airtight container, for up to two days. If stored in the refrigerator, it will remain fresh for up to four days, though the cake might become slightly drier. To enjoy a slice from refrigerated cake, let it come to room temperature for about 30 minutes before serving. This cake does not freeze particularly well due to the jam filling, but if you must, wrap it tightly in plastic wrap, then in foil, and freeze for up to a month. Thaw overnight in the refrigerator.

Nutritional Information

This nutritional information is an estimate and can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	40mg	13%
Sodium	250mg	11%
Total Carbohydrate	50g	18%
Dietary Fiber	1g	4%
Total Sugars	30g	60%
Protein	4g	8%
Vitamin D	0mcg	0%
Calcium	60mg	5%
Iron	1.5mg	8%
Potassium	100mg	2%

Variations & Substitutions

While the classic raspberry jam filling is truly divine, don’t hesitate to explore other flavor avenues. A good quality strawberry jam, apricot preserves, or even a homemade lemon curd would be delightful alternatives. For a richer cake, you could substitute some of the milk with buttermilk for added tenderness. If you have a slight vanilla extract allergy or simply want a different aromatic profile, a touch of almond extract or lemon zest could be added to the batter.

FAQs (Frequently Asked Questions)

Q: Can I use all-purpose flour instead of cake flour?
A: While cake flour is recommended for its finer texture, you can substitute all-purpose flour by reducing the amount by 2 tablespoons per cup and sifting it an extra time for better results.

Q: How do I prevent my cake from sinking in the middle?
A: Ensure your baking powder is fresh and your oven temperature is accurate. Avoid opening the oven door too frequently during baking, especially in the first 20 minutes.

Q: Can I make this cake ahead of time?
A: The cake layers can be baked a day in advance and stored at room temperature, well-wrapped, or in an airtight container. Assemble the cake closer to serving time for the best texture, as the jam can make the cake moister over time.

Q: What’s the difference between Rita’s Dessert Cake and Washington Pie?
A: They are essentially the same cake. “Washington Pie” is a common name for this simple two-layer cake filled with jam and dusted with powdered sugar. “Rita’s Dessert Cake” is simply its beloved, personal name in my family.

Q: Can I use butter instead of shortening?
A: Yes, you can substitute softened unsalted butter for the shortening. Cream the butter and sugar until very light and fluffy. You might notice a slightly different crumb structure, but it will still be delicious.

Final Thoughts

This Rita’s Dessert Cake/Washington Pie is more than just a recipe; it’s an invitation to create simple moments of joy and connection. It’s the perfect dessert for an afternoon tea, a casual gathering, or simply a treat to brighten your day. So, gather your ingredients, embrace the straightforward elegance of this classic, and let the delightful aroma fill your kitchen. I encourage you to make it, share it, and perhaps, create your own cherished memories around its comforting sweetness. Enjoy every delightful bite!