Election Cake

ByStephanie Wilson Posted on Updated on

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Election Cake is a richly spiced yeasted cake that dates back to 18th-century U.S. Election Days. It’s utterly delicious, filled with warm flavors and sweet dried fruit, and it most definitely deserves a spot in our present-day traditions! Enjoy a taste of history!

A bundt cake with a white glaze drizzled over it sits on a wooden plate. The cake is decorated with pecans on top and around the plate. In the background, there is a patriotic decoration with a sign that reads "LAND OF THE FREE!" and a checked cloth is draped beside the plate.

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18th Century Origins of Election Cake

An old cookbook titled "American Cooke" by Amelia Simmons. The cover, worn and yellowed with age, details its contents: dressing viands, fish, poultry, vegetables, making pastries, and cakes. Published by Hudson & Goodwin for the author in Hartford, 1796.

Original Recipe

The first recipe for election cake appears in the first cookbook written by an American and published in the United States: Amelia Simmons’ American Cookery, published in 1796.

Recipe for Election Cake: Uses 30 quarts flour, 10 pounds butter, 14 pounds sugar, 12 pounds raisins, 3 dozen eggs, 1 quart wine, 1 quart brandy, 4 ounces cinnamon, 4 ounces colander seeds, 3 ounces ground allspice. Steps include overnight soaking and mixing ingredients.

The original recipe called for 30 quarts of flour, 10 pounds of butter, 14 pounds of sugar, 12 pounds of raisins, a dozen eggs, and copious amounts of wine, brandy, spices, and fruit. This cake was clearly intended to serve crowds for the festivities surrounding the often week-long voting process.

The New England Historical Society says, “The cake recipe came from England with the early colonists, who called them ‘great cakes’ and served them at large gatherings. Like fruit cakes, they could weigh as much as 12 pounds.”

Over the years, this dense, fragrant, fruited cake has been known by various names. Originally called a “muster cake,” it was often served during Colonial-era militia training days, an often festive gathering.

“Military training days were festive, with people from surrounding areas coming not only to participate, but also to watch drills, socialize, play games… and eat food like ‘muster cake.'”

Late 19th Century Election Cake

In 1896, Fannie Farmer published a revamped Election Cake recipe, greatly reducing the size of this iconic and cherished cake recipe. The original recipe can be found in the Smithsonian digital Boston Cooking-School Cook Book, on page 505.

A vintage recipe titled "Election Cake." Ingredients listed include butter, bread dough, egg, sugar, brown sugar, sour milk, raisins, figs, flour, cinnamon, cloves, soda, mace, nutmeg, and salt. Instructions are to mix, let rise, and bake for one hour, then cover with boiled milk frosting.

So, let’s take a look at my revised version of this historic cake, which I think deserves a special place during today’s election process. Preserving a culinary tradition that also happens to be delicious is always a worthwhile, rather tasty endeavor!

A bundt cake with a white glaze drizzled over it sits on a wooden plate. The cake is decorated with pecans on top and around the plate. In the background, there is a decoration with a sign that reads "LAND OF THE FREE!" and a checked cloth is draped beside the plate.

An Election Cake Recipe for Today

As this cake recipe has evolved over the centuries, here is my spin on this historic dessert.

  • Servings: 12 servings (or as many as 16 servings)
  • Kitchen Tools Needed: 10-cup Bundt cake pan
  • Recipe Time: A yeasted cake takes a bit more time. Prep time is about 15 minutes, rising time is about 1 hour, and baking time ranges from 45 to 55 minutes. All in, plan for about 2 hours.
A top-down view of baking ingredients on a white wooden surface. Items include a bowl of flour, a stick of unsalted butter, a small bowl of vanilla extract, two eggs, a bowl of dried fruits, a dish of mixed spices, a measuring cup of milk, and bowls of brown and white sugar.

Ingredients

In the recipe card below, you will find the complete list of ingredients, their measurements, and the full step-by-step instructions on how to make this cake. Here are the key ingredients you will need for this spiced yeasted cake recipe:

  • Active dry yeast: Instant yeast can be substituted and added to the dry ingredients.
  • All-purpose flour
  • Spices and Seasoning: Ground cinnamon, ginger, allspice, nutmeg, cloves, salt, and vanilla extract.
  • Butter: You use either salted or unsalted butter.
  • Brown sugar: I love to use dark brown sugar for color, but the light and dark work equally well.  
  • Large eggs
  • Buttermilk: Brings a beautiful texture and is an original Election Cake ingredient.
  • Dried fruit: Here is where you can truly make this recipe your own. I love a mix of dark and golden raisins, currants, and dried cherries. I also love cranberries in this recipe, and finely chopped figs are traditional.
  • Chopped nuts: This is completely optional, but I love their texture and flavor. I prefer chopped pecans but swap them in your preferred nut.
A beige Bundt pan filled with unbaked batter dotted with raisins and other small pieces of fruit, placed on a white wooden surface. The batter appears smooth and ready for baking.

How to Make Election Cake

As mentioned, the full step-by-step instructions for this yeasted cake are in the printable recipe card below, but here is a quick overview of how to make this fruited cake recipe.

Generously butter a 10-inch (or 10-cup) Bundt pan. You can also use baking spray.

  1. Warm buttermilk until it reaches about 110 degrees. Add to a stand mixer bowl and sprinkle yeast over the top. Let sit 5 minutes until foamy.
  2. Once bubbly, mix in the eggs and vanilla. Then add the flour, brown sugar, cinnamon, ginger, salt, allspice, nutmeg, cloves, and dried fruit.
  3. Add the softened butter to the dough, and then, using the dough hook, knead until the butter is incorporated and the dough is smooth, about 6 minutes. Cover the bowl and let rise for 1 hour.
  4. Transfer the dough to the prepared Bundt pan, cover, and let rise in a warm place for about 1½ hours or until it has risen slightly.
  5. While the dough is rising, preheat the oven to 350℉.
  6. Bake the cake for 40-55 minutes (depending on the size of your pan) or until a cake tester inserted in the middle comes out clean. Let the cake cool in the pan for 5 minutes and then carefully invert onto a rack or serving platter to cool completely.

How long will the cake last

You can store the cake at room temperature, well-wrapped, for up to 3 days. However, as always, it is best within 24 hours of baking.

A slice of Election cake on a blue and white plate sits on a red, white, and blue checkered cloth next to a white cup of coffee. The whole bundt cake, drizzled with icing and decorated with pecans, is in the background. A sign reads "LAND OF THE FREE!".

More Sweet Recipes to Try

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A bundt cake with icing and pecans on a plate, a slice cut and served on a blue and white plate, next to an American flag, a cup of coffee, and a red, white, and blue cloth. A sign in the background reads "LAND OF THE FREE.

Election Cake Recipe

Enjoy a taste of 18th-century Election Day history with this Election Cake recipe featuring the flavors of its traditional spiced yeast cake origins, and newly revised for today.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Rising Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 servings
Author: Stephanie Wilson

Equipment

Ingredients

  • 1 ¾ cup buttermilk warm (110℉)
  • 2 packages active dry yeast (or instant yeast)
  • 4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 ½ cups brown sugar firmly packed
  • 2 large eggs room temperature, lightly beaten
  • 2 teaspoons vanilla extract
  • 8 tablespoons butter room temperature, plus more for pan
  • 2 cups dried fruit *see notes below
  • 1/2 cup chopped pecans (optional or sub your preferred nut)

Icing

  • 1 ½ cups powdered sugar
  • 2 tablespoons apple juice
  • 1/2 teaspoon vanilla

Instructions

  • Generously butter a 10-inch bundt pan or use a baking spray, ensuring that all the crevices are coated.
  • Warm the buttermilk on the stovetop or microwave for a few seconds until it reaches about 110 degrees. Transfer the warm milk to the bowl of a stand mixer (or mixing bowl if making by hand) and sprinkle active dry yeast over the top. Let sit for 5 minutes until foamy.
  • Once the yeast is bubbly, stir in the eggs and vanilla and mix until combined. Then add the flour, brown sugar, cinnamon, ginger, salt, allspice, nutmeg, cloves, and dried fruit.
  • Add the softened butter to the dough, and then, using the dough hook, knead until the butter is incorporated and the dough is smooth, about 6 minutes. Cover the bowl and let rise for 1 hour.
  • Transfer the dough to the prepared Bundt pan, cover, and let rise in a warm place for about 1½ hours or until it has risen slightly.
  • While the dough is rising, preheat the oven to 350℉.
  • Bake the cake for 40-55 minutes (depending on the size of your pan) or until a cake tester inserted in the middle comes out clean. Let the cake cool in the pan for 5 minutes and then carefully invert onto a rack or serving platter to cool completely.

Icing

  • Whisk powdered sugar, apple juice, and vanilla in a bowl until smooth, adding more apple juice (or water) if necessary to make a runny but opaque glaze or your desired consistency.
  • When the cake is cool, pour the icing over the top and serve!

Notes

  1. Dried fruit: I prefer a mix of dark and golden raisins, dried cranberries, and dried cherries. Originally, finely chopped dried figs were also used. But whatever dried fruit you have on hand or love, use those; it will be delicious!
  2. Storing: Leftovers can be stored well covered at room temperature for up to 3 days. But I will say, it’s always best within 24 hours of baking.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Dessert
Cuisine: American
Keyword: Election Cake, Spice Cake

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