Election Cake Recipe: Celebrate Democracy With a Pre-Revolutionary Bundt Cake Recipe by 30Seconds Food
In pre-Revolutionary times, Election Day was an important day to be celebrated. Some traveled for days to cast their ballots. Many celebrated the day by making an Election Cake, which is really more of a sweetened yeast bread than a cake. The cake has many different variations, from a loaf cake to a bundt cake.
This easy Election Cake recipe was inspired by a recipe on The Cooking Channel. We've added the option of decorating the cake with fun edible patriotic cake decorations. Get out and vote and then enjoy a slice of this sweet yeast cake.
Cuisine: American
Prep Time: 35 minutes plus 3 hours of rising time
Cook Time: 45 minutes
Total Time: 4 hours and 20 minutes
Servings: Makes 1 cake
Ingredients
- 2 envelopes (.25 ounces each) dry active yeast
- 1 cup warm water
- 3 cups all-purpose flour (divided)
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 cup mixed dried fruit (golden raisins, cranberries, pitted prunes, dates, etc.), chopped
- 1/2 cup plus 2 tablespoons dark brown sugar, packed (divided)
- 1/3 cup whiskey or bourbon
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla (divided)
- 1 cup powdered sugar (or more, if needed)
- 2 tablespoons milk (or more, if needed)
- patriotic cake decorations (optional)
Here's how to make it:
- Put the water and yeast into a bowl. Stir. Let it sit for about 2 minutes or until it starts to bubble. Sift 1 1/2 cups of the flour into the bowl and stir until smooth. Cover with plastic wrap and let it sit in a warm place for 30 minutes.
- Put the dried fruit into a bowl. Add 2 tablespoons of the brown sugar and the whiskey. Stir to dissolve the sugar. Microwave until bubbly, about 1 to 2 minutes. Set aside.
- In another bowl, whisk together the remaining 1 1/2 cups of flour, cinnamon, allspice, nutmeg and salt. Set aside.
- With an electric mixer, beat the butter, remaining 1/2 cup brown sugar and granulated sugar until light and fluffy. Beat in the eggs and 1 teaspoon of the vanilla.
- Gradually beat in the flour mixture and yeast mixture. Beat in the dried fruit and liquid from the fruit.
- Put the dough into a buttered 12-cup bundt pan. Cover with plastic wrap and let it sit for about 2 hours.
- Bake the cake in a preheated 375-degree F oven for about 40 minutes or until a toothpick comes out clean. Cool about 30 minutes before removing to a wire rack to cool completely.
- To make the glaze, stir together the powdered sugar, remaining 1/2 teaspoon vanilla and milk. (Add more milk or powdered sugar to reach desired consistency.) Spoon the glaze over the cooled cake. Decorate as desired.
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