Connecticut Election Cake
A dense, yeast-raised spiced fruitcake studded with raisins, traditionally baked around town election days in colonial New England.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Bundt or loaf pan
- •Stand mixer
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12
- carbs
- 52
- protein
- 6
- calories
- 340
Instructions
- 1
Stir the yeast into warm milk with a pinch of sugar. Let it sit until foamy, about 10 minutes.
- 2
Beat the butter and brown sugar together until creamy. Beat in the eggs one at a time.
- 3
Add the yeast mixture, flour, cinnamon, nutmeg, and salt. Mix everything into a soft dough.
- 4
Gently stir in the raisins and brandy. Cover the bowl and let it rise in a warm place for 1.5 hours.
- 5
Press down the dough to deflate it, then move it to a greased bundt or loaf pan. Let it rise for 45 minutes.
- 6
Preheat your oven to 350°F.
- 7
Bake for 45-55 minutes. A skewer inserted into the center should come out clean.
- 8
Cool the cake in the pan for 15 minutes. Turn it out onto a rack to cool completely before slicing.
Chef's tips
Because it is raised with yeast, give the dough two rises. The long rising time gives Election Cake its signature tangy flavor.
Storage
Wrap tightly and store at room temperature up to 4 days; it improves after a day.
Reheating
Serve at room temperature or warm individual slices briefly in a toaster oven.
Common mistakes to avoid
- •Rushing the rising steps, which makes the cake heavy and dense
- •Baking the cake too long, which dries out the fruit
Serving suggestions
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