Yes, an election day cake is a real thing! Having this yummy dessert started as a tradition on Election Day back in colonial times, and remained a tradition throughout parts of the U.S. through the 1980s.
Believe it or not, people used to look at Election Day as a day to party and get together with friends and family. They would have fun, drink, and top the night off with a spicy and booze-filled Election Day cake.
So if you want something delicious and delightful to get you through Election Day this year, take some time and try out this recipe from The Old Farmer’s Almanac. Bring back the tradition of an Election Day cake, and let’s try to get through 2020 one bite at a time!
Election Day Cake
2 packages active dry yeast (2-1/4 teaspoons each)
1-1/2 cups warm water (110 to 115 degrees F)
1 cup plus 2 teaspoons sugar
4 cups sifted flour, divided
3/4 cup (1-1/2 sticks) margarine or butter
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon ground nutmeg
2/3 cup raisins
2/3 cup currants
1/4 cup chopped candied citron
1/2 cup chopped walnuts
In a large bowl, sprinkle the yeast on the warm water; stir to dissolve. Add 2 teaspoons of sugar and 1-1⁄2 cups of flour and beat well by hand, or for 2 minutes with an electric mixer at medium speed. Cover and let rise in a warm place until bubbly, about 30 minutes.
In a separate bowl, cream the margarine and 1 cup of sugar until light and fluffy. Set aside. Sift the remaining flour with the salt, cinnamon, cloves, mace, and nutmeg.
When the yeast mixture is bubbly, add the eggs to the creamed margarine and sugar and beat well. Combine with the yeast mixture. Add the flour mixture, a little at a time, beating with a spoon after each addition. Beat until smooth. Stir in the raisins, currants, citron, and nuts.
Pour into a well-greased and -floured 10-inch tube pan. Cover and let rise in a warm place until doubled, about 1-1⁄2 hours. Bake at 375°F (190°C) for about 1 hour. Remove the cake from the oven and cool in the pan for 5 minutes. Turn onto a rack to finish cooling.
While slightly warm, spread with confectioners’ sugar icing.
In a medium bowl, combine the confectioners’ sugar with enough milk to make a glaze. Add the vanilla and salt and stir until smooth.