As Americans, we are so accustomed to having the right to vote that we seldom think of the time before the American Revolution when the voting privilege was not available. Even we women, who have had voting rights only since 1920, now take that right for granted.
It was not always so! In the days after the Revolution, when Americans were first entitled to vote, voting was cause for great exultation, with Election Day being as important as Independence Day, then the No. 1 holiday.
In the rural/agricultural society that existed at that time, designated polling places often were few and far between, making it necessary for voters to travel to the distant polling places. Often, several days of travel would be involved, with the voter arriving tired and hungry.
What a delight then, for him to find awaiting his arrival at the polling place, a generous assortment of foods that had been prepared at the expense of the town that was the site of the polling place.
Among the many foods most welcome and enjoyed was Election Cake. In reality not a cake, but a yeast-raised bread laced with fragrant fruits, spices and sometimes whiskey (optional) — all ingredients of a celebratory nature at that time.
The bread is thought to have originated in Hartford, Conn., but it was popular in several of the 13 original colonies and beyond.
Made to serve a large number of people, the original Election Cakes often were an enormous size — at times, weighing more than 30 pounds!
The custom of the Election Cake happily persisted as the nation grew. It is said to have been a favorite of Abraham Lincoln in later years.
The following recipe, a scaled-down version of the original may be made at home. Baking a day or two before Election Day will allow time on the day itself to concentrate on results at the polls.
Serve historic Election Cake to drop-in guests. Even though you might disagree on the candidates, your guests will love you for it!
Historic Election Cake
Serves 24. May be frozen.
2 envelopes yeast
1 cup warm water
3 cups flour
1 1/2 sticks of butter at room temperature
1 cup mixed fruits — use dried cranberries, white raisins and dried
blueberries for a patriotic color scheme
1/2 cup, plus 2 tablespoons brown sugar
1/3 American whiskey (rye, bourbon or apple juice as preferred)
1 1/2 teaspoon cinnamon
3/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup white sugar
3 large eggs at room temperature
1 teaspoon vanilla
Bread
Dissolve yeast in warm water.
Sift 1 1/2 cups flour into the yeast mixture and stir in. Set aside for 30
minutes.
Butter one 12-cup Bundt pan or two 6-cup Bundt pans, and lightly flour.
Place fruits, 2 tablespoons brown sugar, whiskey in bowl; stir to dissolve
sugar.
Heat to bubbling, 1-2 minutes.
Set aside to cool.
Meanwhile, in medium bowl mix the remaining 1 1/2 cups flour and spices.
In large bowl, beat butter, remaining brown sugar and white sugar until
light and fluffy.
Beat in eggs one at a time (mixture may look curdled at this point).
Add 1 teaspoon vanilla.
Beat in the yeast mixture; then beat in the flour mixture.
Add the mixed fruits and their liquid, and blend well. Dough will be soft
and elastic.
Place in greased and floured pans (one 12-cup or two 6-cup Bundt pans).
Cover with plastic wrap, and allow to rise to 3/4 of the pan height (about 2
hours in a warm place).
Heat oven to 375° F.
Bake 35 to 45 minutes, until nicely browned
Cool in pan set on a rack for 30 minutes; loosen with knife, and turn out.
Glaze
1 cup confectioners’ sugar
1/2 teaspoon vanilla
2 tablespoons milk or cream
Few drops of whiskey, if desired.
Mix and spread lightly over cake.
Marie Martin Hall lives in Magnolia.
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