This Election Cake dates back to the 18th century, and was known as Muster Cake; the cake was later made to celebrate Election Day in America.
Sponge:
2 packets active dry yeast (5 1/4 tsp)
1 1/2 cup lukewarm water
1 1/2 cup all-purpose flour
Cake:
1 1/2 cup seedless raisins
1/4 cup brandy
1 3/4 all-purpose flour
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ginger
3/4 cup butter, softened
1 cup granulated sugar
3 eggs, beaten
1 cup finely chopped pecans (optional)
Glaze:
2 tbsp whole milk
1 tbsp butter, softened
1/2 tsp vanilla extract
1 cup powdered sugar
Sponge and Cake Method:
To create the sponge, sprinkle the yeast over the lukewarm water in a large bowl, before beating in the flour. Beat well until no lumps remain. Let stand in a warm place for 30 minutes. The sponge should bubble and increase in volume. While the sponge rises, grease a 10-inch tube or bundt pan with butter and dust with flour.
In a small bowl, soak the dried fruit in the brandy.
In a separate bowl, sift together the flour, salt, cinnamon, nutmeg, cloves, and ginger.
In another large bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the beaten eggs until smooth.
Next add the sponge to the creamed mixture and beat very well. Gradually add in the flour and spice mixture, beating until smooth. Once smooth, mix in the brandy, raisins, and (optional) chopped pecans.
Pour the batter into the prepared pan, cover, and let rise in a warm place for 2 to 3 hours, or until the batter rises to roughly an inch below the pan’s rim. (Do not allow the batter to rise above the rim, to prevent it from collapsing in the oven.)
Preheat the oven to 375°F. Once risen, bake the cake for 35 to 40 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before flipping the cake out onto a cooling rack to cool completely.
Glaze Method:
In a small saucepan over low heat, combine the milk and butter, stirring until the butter has melted. Gradually whisk in the powdered sugar until smooth and slightly thickened. Then remove from the heat and whisk in the vanilla and pour over the cooled cake. Enjoy.
