For years, Election Day was second only to Thanksgiving. Voters traveled from their rural homes to the nearest town, where they would socialize before casting their votes. Local townswomen baked for days in preparation for the influx in population and cake was often made for the celebration.
As early as 1771 (before the Revolution), election cake was regularly made to appease the masses. Election Cake was a filling…some recipes called for thirty quarts of floud, ten pounds of butter, 14 pounds of sugar, 12 pounds of raisins, three dozen eggs…All told a bit much for me.
However, cake is always in order for a celebration here and there is nothing we like more than to sit up watching the election returns (Geeky, I know. What do you expect from a couple of political science grads?).
Here’s my recipe for Election Cake:
- 2 cups white sugar
- 1 cup butter, softened
- 2 1/4 cups all-purpose flour
- 1 cup plain yogurt
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Chopped nuts
- Mini chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one bundt pan.
- In a large bowl, cream the butter or margarine with the sugar until light and fluffy.
- Beat in the flour, yogurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda. Mix until combined then beat at high speed for 2 minutes. Add chopped nuts and mini chocolate chips.
- Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes, remove from pan and continue to cool. Turn upside down and release.