Election Day Cake 12.000

The Washington Post

Oct 27, 2004

This recipe makes a tall, sturdy cake when baked in a 10-inch tube pan. The cake is not very sweet, and it's not as dense or as moist as a fruitcake.

Make Ahead: The batter needs to rise in a warm place for 1 1/2 hours or until almost doubled in size.

Servings: 12 - 14
  • For the cake
  • 4 to 4 1/2 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 4 1/2 teaspoons (2 packages) active dry yeast (not rapid-rise yeast)
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
  • 1 1/2 cups very hot water
  • 2 large eggs, at room temperature
  • 1 1/2 cups seedless raisins
  • 3/4 cup (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 confectioners' sugar
  • 2 tablespoons milk, or more as needed
  • 1/2 teaspoon vanilla extract


Combine 1 3/4 cups of the flour with the granulated sugar, salt, cinnamon, nutmeg, cloves, mace and undissolved yeast in the bowl of a stand mixer or handheld electric mixer; beat on low speed to combine. Add the butter and beat on medium until well incorporated; stop to scrape down the bowl.

On low speed, gradually add the hot water, scraping the bowl occasionally, until incorporated. Add the eggs and 3/4 cup of the flour; beat at high speed for 2 minutes, then stop to scrape down the bowl.

Add the raisins, pecans, candied peel or dried fruit and 1 1/2 cups of the flour; beat on low speed to form a batter that should be stiff; if it is not, add the remaining 1/2 cup of flour.

Use butter to generously grease the 10-inch tube pan or a deep Bundt pan. Turn the batter into the pan. Cover and let it rise in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 375 degrees.

Bake (middle rack) for about 45 minutes or until a skewer inserted into the thickest part of the cake comes out clean and the cake is lightly browned on top. Dislodge from the pan; invert the cake onto a wire rack to cool completely.

For the glaze: Whisk together the confectioners' sugar, milk and vanilla extract in a medium bowl, until smooth. The glaze should be thin enough to drizzle; if necessary, add more milk, a little at a time, to achieve the desired consistency.

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

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Recipe Source

Adapted from Fleischmann's "New Treasury of Yeast Baking" booklet (1968).

Tested by Bonnie S. Benwick.

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