The previous posting on Washington Pies, HERE described the round layered cake with jelly or cream filling. The second type of Washington Pie was a square cake composed of broken cake pieces within a bottom and top pie crust. According to the following newspaper article, it probably was named for Washington, DC where it was sold in many bakeries prior to the Civil War, and when sold "... in Baltimore... there was nothing of Washington about it except the name." --
Monday, February 20, 2012
Saturday, February 18, 2012
For Washington’s Birthday the other year I posted information on Washington Cakes, HERE and this year the topic is Washington Pie. During the 19th century, there were two types of cakes called Washington Pie. The first was a round layer cake of sponge or pound cake with jelly or cream between the layers like Jelly Cakes or Boston Cream Pies. The second Washington Pie was composed of pieces of leftover cake moistened and encased in pie crust, baked in 2 1/2 foot square pans and initially sold at Washington, D.C. bakeries.