It’s Election Day and I’ve made cake. I’d never heard of election cake before a few days ago. However, once I read about it I had to make it. I love themed foods, and I love a bit of history. The first recipes for election cake date back to the 1790’s when George Washington declined the presidency for a third term. Since this recipe is based on one that’s over 200 years old, it’s not your modern cake. There’s no baking soda or baking powder. It’s made with yeast, dried fruit, spices, and lots of sherry. It’s more of a dense fruit loaf with a great boozy flavor.
I think the boozy flavor is my favorite part of this cake. It’s sweet, plumps up the dried fruit, and makes the cake a bit more moist. Also, after the whole run up to the election who doesn’t need a drink? I’ll be honest, I’m not deeply into politics. I don’t know all the ins and outs on every issue. But I do know that the campaigns have felt endless. Attack ads have flooded every TV commercial break. The whole thing has been so contentious. It’s been hard to watch and hard to get away from. I’m glad it’s over. I look forward to watching the returns tonight as I enjoy this cake and to find out what comes next.
Still, I am excited to vote. I know I could have gone early. I know I’ll be in line forever. Yet, I’m still excited to go to the polls and cast my ballot. Voting is something I’ve only done a few times before, which means it still feels like a bit of a thrill. Maybe I’ll change my tune after a long wait in line, but for now I can’t wait. I feel lucky to live in a place where I can vote, where I can have a voice, and a choice, and an opportunity to debate and experiment and figure it all out.
Hope you enjoy your election day. Hope you get out and vote. And I also hope you get some cake too. Interested in more election cakes? Apparently it’s a bit of a movement. Check out #MakeAmericaCakeAgain for more!
Adapted from OWL Bakery.
Messy level: Not especially messy as nothing is going to explode all over your kitchen. However, there are a lot of steps that take a long time and that has messy potential – and means lots of dishes.
- 275 ml milk at room temperature (about 70°F/21°C)
- ¼ teaspoon instant yeast
- 2¼ plus 2 tablespoons/320 grams all-purpose flour
- 2 cups assorted dried fruit (I used cranberries and mixed berries)
- sherry (use apple cider for non-alcoholic version)
- 2¼ cup/ 280 grams all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon ground coriander
- ¼ teaspoon black pepper
- 2 teaspoons salt
- 16 tablespoons/226g butter, softened
- ¾ cup/155 grams sugar
- 2 eggs
- ⅓ cup/85 grams whole milk yogurt
- ¼ cup/60 grams honey
- instant yeast starter (from previous step)
- 2 tablespoons sherry or apple cider (optional)
- 2 tablespoons all-purpose flour
- 2 cups re-hydrated fruit (from earlier step)
- We're starting with the instant yeast starter. In a large bowl combine the milk and instant yeast. Stir until the yeast is well dispersed in the milk.
- Add the flour to the milk and mix until the flour is fully incorporated. You should have a uniform blob of sticky dough. You shouldn't have streaks of flour or dripping milk.
- Cover the bowl with plastic wrap and let sit for 8-12 hours. It's ready when there are bubbles covering the surface.
- Now for the fruit. Put the dried fruit in a large bowl. Pour sherry over the fruit to cover it. Let sit for 8 hours or overnight. Once fruit is sufficiently soaked to your liking, drain the fruit. (You can keep the liquid if you want but won't need it for this recipe).
- Now for the cake, it's probably the next day or way later the same day. Butter and flour a bundt pan. I did this by melting some butter, brushing it into every crevice. Then I threw some flour around and shook the pan over the sink so the excess flour didn't get everywhere while my whole pan got coated.
- In a large bowl mix together the flour, cinnamon, cardamom, ginger, nutmeg, cloves, coriander, pepper, and salt.
- Using a stand mixer or hand mixer with a paddle attachment on high, cream the butter until very fluffy, about 2-3 minutes.
- Add the sugar and continue to beat until light and fluffy, 2-3 more minutes.
- Turn the mixer to medium speed and add the eggs one at a time.
- Change the paddle to the dough hook. Add the instant yeast starter and mix until incorporated.
- Add the flour mixture to the dough. Mix until just incorporated, be careful not to over mix.
- Toss the re-hydrated fruit with 2 tablespoons of flour. This should help keep the fruit from sinking.
- Using a spoon, gently fold in the sherry (if using) and the re-hydrated fruit.
- Gently pour the batter into your prepared bundt pan. You may need to use your spoon or fingers to even out the dough.
- Let the batter proof for 2-3 hours or until it has risen ⅓ of its volume.
- Preheat oven to 375°F/190°C.
- Bake for 10 minutes, then reduce the heat to 350°F/177°C and continue baking for 35-45 minutes. It's ready when a toothpick inserted inside comes out clean.
- Let cool in the pan for five minutes. Then flip onto a cooling rack. Let it cool completely before serving.
- Slice and enjoy.
