Election Day Cake

This is a genuine slice of American history. Election Day cake, sometimes called Hartford Election Cake, has been baked in New England since colonial times, when towns gathered to vote and celebrate with a spiced, fruit-studded cake. Making one is a small act of tradition.

What sets it apart from a modern cake is the leavening: it rises with yeast rather than baking powder. That gives it a tender, slightly bread-like crumb, closer to a rich brioche than a fluffy layer cake, and a faint, pleasant tang.

The method takes patience. You start a yeast sponge and let it get bubbly, work it into a creamed butter-and-egg base, then fold in raisins, citron and nuts. The whole batter rises again until doubled before baking in a tube pan.

Warm cinnamon, nutmeg, cloves and mace give it a cozy, almost mulled-cider spice. A simple confectioners’ sugar glaze, vanilla or lemon, goes on while it’s still faintly warm.

Chef Tips

• Make sure the yeast sponge is genuinely bubbly before combining. That tells you the yeast is alive and the cake will rise.
• Give the batter its full second rise until doubled. As a yeast cake, it needs that time to develop a light texture.
• Toss the raisins and citron in a little flour before adding, so they stay suspended instead of sinking to the bottom.

Variations

• Soak the raisins in rum, brandy or cider beforehand for a boozier, more festive cake.
• Swap in dried currants, cranberries or chopped dates for the citron.
• Use walnuts, pecans or a mix for the nuts.