Election Cake
A historic bread-like cake, filled with boozy dried fruit, warm spices and served on Election Day.
Servings: 1 Cake
Ingredients
- 1/2 cup mixed raisins golden and dark
- 1 cup dried currants
- 1/2 cup American bourbon ex. Basil Hayden's
- 2/3 cup warm water
- 2 tsp active dry yeast
- 1/4 tsp granulated sugar
- 5 cups flour, plus more for preparing the pan all-purpose, unbleached
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1/2 tsp ground mace
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 8 oz. butter, room temperature, plus more for greasing the pan or 2 sticks
- 2 cups packed brown sugar
- 1 cup buttermilk* see notes for substitutes
- 1 tbsp vanilla extract
- 2 eggs, lightly beaten, room temperature
Lemon Glaze:
- 1 cup confectioner's (powdered) sugar
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp whole milk, plus more for thinning as desired
Instructions
- Prepare a bundt pan by greasing it with a thin layer of butter and an even dusting of flour, shaking out the excess. Alternatively, use a baking spray, if desired. Set aside.
- Add the raisins and currants to a medium bowl. Add the bourbon and gently stir to combine. Let the mixture stand for at least 30 minutes, allowing the raisins and currants to soften and plump. Set aside.
- In the meantime, in a stand mixer or large bowl to use with electric beaters, add the warm water, yeast and granulated sugar. Briefly stir by hand and let it sit to activate for 10 minutes until thick and frothy. (If the yeast does not activate, the cake will not rise).
- In a large separate bowl, add the flour, baking powder, cinnamon, salt, mace, cloves and nutmeg. Mix with a fork to combine and set aside.
- Add only half of the flour mixture to the yeast in the stand mixer bowl. Mix by hand first to help get it started and roughly combined. Add the butter and mix on low speed until well incorporated, scraping down the sides with a rubber spatula, as needed.
- Add the brown sugar, buttermilk, vanilla, and the raisin and bourbon mixture. Mix on low again until well combined, scraping down the sides again, as needed.
- Add the eggs and mix until just combined, don't overmix. Add the remaining flour, mix briefly by hand again to help get it started, then mix on low-medium speed until well combined, about 1 minute.
- Pour the batter into the prepared bundt pan. Cover with a tea towel and set in a warm, draft-free, spot to rise for 1 hour, noting that the batter will not double in size, but will only rise slightly.
- In the meantime, preheat the oven to 350 F. (177 C) Bake for 50-60 minutes, or until a thin knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool for just a few minutes before transferring the cake itself onto the rack. Allow the cake to cool completely before adding the glaze.
- While the cake cools, prepare the lemon glaze. In a medium bowl, add the confectioner's sugar, lemon juice, and milk. Mix well until there are no lumps and the mixture is smooth. Add a little more milk, if a thinner consistency is desired. Drizzle over the top of the cake.
Notes
* Don't have buttermilk on hand, use these pro tips (for 1 cup buttermilk):
- 1 tablespoon white vinegar + enough milk to measure 1 cup
- 1 tablespoon lemon juice + enough milk to measure 1 cup