It’s a tradition that dates to the 1770s. This cake would be baked and then enjoyed on Election Night as the votes were tallied.
INGREDIENTS
INSTRUCTIONS
For cake:
In a large bowl, sprinkle the yeast on the warm water; stir to dissolve. Add 2 teaspoons of sugar and 1-1⁄2 cups of flour and beat well by hand, or for 2 minutes with an electric mixer at medium speed. Cover and let rise in a warm place until bubbly, about 30 minutes.
In a separate bowl, cream the margarine and 1 cup of sugar until light and fluffy. Set aside. Sift the remaining flour with the salt, cinnamon, cloves, mace, and nutmeg.
When the yeast mixture is bubbly, add the eggs to the creamed margarine and sugar and beat well. Combine with the yeast mixture. Add the flour mixture, a little at a time, beating with a spoon after each addition. Beat until smooth. Stir in the raisins, currants, citron, and nuts.
Pour into a well-greased and -floured 10-inch tube pan. Cover and let rise in a warm place until doubled, about 1-1⁄2 hours. Bake at 375°F (190°C) for about 1 hour. Remove the cake from the oven and cool in the pan for 5 minutes. Turn onto a rack to finish cooling.
While slightly warm, spread with confectioners’ sugar icing.
INGREDIENTS
INSTRUCTIONS
In a medium bowl, combine the confectioners’ sugar with enough milk to make a glaze. Add the vanilla and salt and stir until smooth.
