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Correction to This Article
A photo credit with an article on Election Day Cake in today's Food section, which is printed in advance, is incomplete. It should have said that political memorabilia was courtesy of www.banningandlow.com.
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The Votes Are In

2 eggs, at room temperature

1 1/2 cups seedless raisins

3/4 cup (about 3 ounces) chopped pecans

1/4 cup chopped candied citrus peel or a mixture of chopped dried fruit such as apples and apricots

For the glaze:

1 cup confectioner's sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

In a large bowl using an electric mixer, combine 1 3/4 cups of flour, the sugar, salt, cinnamon, nutmeg, cloves, mace and undissolved yeast. Add butter and mix until combined. Gradually add the hot water and mix on the lowest speed, scraping the bowl occasionally, until combined. Add the eggs and an additional 3/4 cup of flour. Beat at high speed for 2 minutes, scraping the bowl occasionally. Add the raisins, pecans, candied peel or dried fruit and 1 1/2 cups of flour, reduce the speed to low or switch to a wooden spoon, and mix until combined. The batter should be stiff; if it is not, add the remaining 1/2 cup of flour.

Butter a 10-inch tube pan (may substitute a Bundt pan). Turn the batter into the pan. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 375 degrees.

Bake the cake for about 45 minutes, until a cake tester comes out dry and lightly browned on top. Invert the cake onto a wire rack, remove the pan and set aside to cool completely.

For the glaze: In a bowl, stir together the sugar, milk and vanilla until smooth. The glaze should be thin enough to drizzle; if necessary, add additional milk, a little at a time, to achieve the desired consistency.

When the cake is completely cool, drizzle the top of the cake with the glaze.

Per serving (based on 14): 430 calories, 7 gm protein, 68 gm carbohydrates, 16 gm fat, 59 mg cholesterol, 7 gm saturated fat, 181 mg sodium, 3 gm dietary fiber

Former Journal Newspapers food editor and culinary historian Jane Mengenhauser contributed to this article.

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