Election Cake
Made from rich, spiced yeasted dough, the Election Cake traces its history back to pre-Revolutionary Hartford, CT. Marion Burros wrote about the cake in 1988, explaining how it was traditionally made in preparation for Election Day and filled with dried fruit, soaked in brandy, to ensure that it would last for a couple of days and improve in flavor over time.
Ingredients
- 8 tbsp. unsalted butter, room temperature, plus more for pan
- 4 cups all-purpose flour
- 1 cup dark brown sugar, packed
- 1 cup whole milk
- 2 ¼-ounce envelopes active dry yeast
- 1 lemon
- 2 large eggs, room temperature, lightly beaten
- ¼ tsp. ground nutmeg
- 2 tsp. kosher salt or 1 tsp. sea salt
- 2-½ tbsp. brandy
- ⅔ cup raisins, packed
- ½ cup dried unsweetened cranberries
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground allspice
- ¼ tsp. ground clove
- 2 cups confectioners’ sugar
Instructions
- Generously butter a 10-inch bundt pan; reserve 1 tablespoon flour and 2 tablespoons brown sugar.
- In a small pot, warm the milk, over medium heat, until just warm to the touch (110°F) or microwave the milk for 30 to 45 seconds.
- Transfer to the bowl of a stand mixer; sprinkle in the yeast and let sit until foamy; about 5 minutes.
- Zest the lemon over the mixture and add the eggs, nutmeg, salt, the remaining flour and brown sugar; using a spatula, stir to form a shaggy dough.
- Fit the mixer with a dough hook and knead on low until a smooth dough forms; about 3 minutes.
- Scrape down the bowl and add the butter all at once; knead on low until the butter is incorporated and the dough is smooth, sticky and elastic; about 6 minutes; cover the bowl with a clean kitchen towel and let rise for 1 hour.
- In a small bowl. while the dough is rising, toss together 2 tablespoons brandy with the raisins and cranberries; cover and let sit until the raisins and cranberries are plump and rehydrated.
- Add the reserved flour, brown sugar, vanilla, cinnamon, ginger, allspice and clove; stir to combine.
- Add the spiced fruit mixture to the dough; using a spatula, fold the dough over the fruit repeatedly to incorporate it; scrape the dough into the prepared bundt pan and even out the surface; cover with a clean kitchen towel and let rise until the dough springs back when you make a depression in it; about 1-½ hours.
- Pre-heat the oven to 350°F.
- Position the bundt pan on a sheet pan; place in the pre-heated oven and bake until golden brown and a toothpick inserted in the center comes out clean or you get a hollow sound when the surface is tapped; about 40 minutes.
- Remove from the oven and allow the cake to cool, in the pan, for 5 minutes.
- While the cake cools, using a small bowl, combine the confectioners’ sugar, a pinch of salt, the remaining ½ tablespoon of brandy and 3 tablespoons lemon juice; whisk together to make a smooth glaze, adding more lemon juice, if necessary, to make a runny but opaque glaze.
- When cake has cooled for 5 minutes, carefully invert the cake onto a rack or large plate.
- Immediately brush a thin layer of glaze over the warm cake; let the glaze set until the cake has cooled to almost room temperature.
- Pour the remaining glaze over the top.
- Cool completely; slice and serve.
- Store leftovers covered, at room temperature, for up to 3 days.
