Election Cake Recipe

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.

Prep Time15

Cook Time40

Rising Time2

Total Time2 55

Servings: servings

Calories: 303kcal

Author: Stephanie Wilson

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
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ 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
½ cup chopped pecans (optional or sub your preferred nut)

Icing

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

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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

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!
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.

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