Vote Early! Then make some Election Cake.

We baked our Election Cake in a bundt pan. Can be sprinkled with powdered sugar if you like.

We voted yesterday, October 31, at a lively site filled with election workers in costumes and lots of voters (our machine was already over 100 a little before noon). If your state provides it, might be a good idea to do the same and avoid potential craziness on official Election Day, November 8.

Then… go home and make yourself some Election Cake!

This savory concoction was enjoyed in post-revolutionary America; election day was a joyous festival that often entailed traveling long distances and partying afterward. The lucky voter would get a slice of cake as a reward, likely accompanied by a cup of rum.

You can do the same with yourself and your friends, neighbors and family members. Start the cake today and enjoy it tomorrow, then cover and keep in the refrigerator and it will be just as good right up through November 8.

Election Cake with Pumpkin Pie Glaze

This recipe is adapted from the home bakers version of the recipe from OWL Bakery. Makes 1 bundt mold or 8″ or 10″ round.

Today:
1 c warm milk
1/2 t instant yeast
2 1/4 c all purpose flour
1/2 c dried or 1 c fresh fruits (optional)

Method: dissolve the yeast in the warm milk and stir in flour. If you are using dried fruits, chop fine and soak overnight in liquor or water. The preferment is ready in 8-12 hours when it becomes bubbly.

Tomorrow:
1/2 c unsalted butter, softened
1/3 cup sugar
1 egg
2 T whole-milk yoghurt
2 T honey or sorghum syrup
Last night’s preferment
1 1/4 c all purpose flour
1 t ground cinnamon
1/4 t ground coriander
1/4 t ground cardamon
Pinch ground black pepper
1 t salt
Last night’s rehydrated or fresh fruit (optional)

Method: using paddle attachment in stand mixer, cream butter then add sugar, mixing until very light and fluffy. Mix in the egg on medium speed, then the the sorghum/honey and yogurt.Exchange the paddle for a dough hook. Add the preferment and mix until just incorporated. Combine all of the dry ingredients before adding them to liquid ingredients and mix until just incorporated, being careful not to over-mix. Gently fold in the rehydrated fruit. Pour into greased and floured bundt pan or cake round.

Proof 2-4 hours, covered, until cake has risen by about 1/3 of its volume. Bake in preheated 375 degree oven for 10 minutes. Reduce temperature to 350 degrees and continue baking 25-30 minutes, until a toothpick inserted in the cake comes out clean. Cool completely before cutting and eating.