Abraham Lincoln Election Cake

This isn’t just any cake. This is Election Cake– Abraham Lincoln’s Election Cake. And it goes way back— I’m talking all the way back to the 13 original colonies kind of ‘way back.’ In the early days of our country, Election Day was a massive holiday celebrated on par with Christmas. Women celebrated by making Election Cake in massive amounts to encourage men to vote (since women couldn’t yet vote themselves) and participate in town hall meetings. Do your civic duty, get a slice of cake! 

There are many different versions of Election Cake. This is Abraham Lincoln’s version. But all versions are essentially a cross between yeast bread and cake. It’s similar to a fruit cake with a sourdough base, spices, and bourbon soaked fruit. If you don’t dig bourbon, you can soak the fruit in orange juice and vanilla instead. The fruit is also interchangeable– use raisins, currents, diced apples or dates– whatever you’ve got. Either way, you’ll be tasting a piece of election day history.

Now, go rock the vote– and then have a slice of Abraham Lincoln’s Election Cake!

Ingredients

1 cup currants, soaked overnight in a tightly closed jar in 1/2 cup brandy

1 TBS sugar

3/4 cup scalded milk

1 yeast cake

1/4 cup warm water

1 cup flour, unsifted

1/2 cup butter

1 cup sugar

2 3/4 cups sifted flour

1/2 tsp salt

3/4 tsp mace

1 tsp cinnamon

1 egg

1 tsp lemon zest

2 tsp lemon juice

 

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Directions

To the scalded milk, add 1 tablespoon sugar; cool. Dissolve the yeast in warm water, and add to milk. Add the unsifted flour and beat well until blended. Let rise in warm place until it has doubled in bulk, about 1 hour.

Cream butter and sugar until very light. Drain brandy from currants. Place sifted flour, salt, mace, and cinnamon in sifter. Add egg to creamed mixture and beat until light. Stir in lemon zest and juice. Add yeast mixture and beat thoroughly. Add currants, retaining the brandy for later. Sift in flour, add brandy, beat well.

Place in tube pan or 9×5 loaf pan that has been well greased. Cover with a cloth and place in warm place away from draft. Allow to rise until double in bulk. This mixture rises very slowly and may take 4 to 6 hours to double in bulk.

Bake at 375F for about 45 minutes. Cool in pan briefly. Turn out on rack, allow to cool further. Then brush with lemon or orange glaze.

 

Lemon or Orange Glaze

1 cup confectioners’ sugar

1/4 cup lemon or orange juice

Mix the sugar with the juice. Beat well. Then spread thin on top of cake. Let it drizzle down the sides, but do not ice the cake sides.