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This centuries-old Election Day tradition takes the cake
It’s Election Day. You may have already voted, but have you partaken in another American electoral tradition dating back to the late 1700s? That tradition is baking an election cake!
Election cakes were so popular in Hartford, Connecticut, in the 1800s that they were dubbed 'Hartford Election Cakes.' The first known published recipe — found in Amelia Simmons’ 1796 “American Cookery” book — calls for 30 quarts of flour, 14 pounds of sugar and 10 pounds of butter.
Baked by women who couldn’t vote, election cakes were used to feed and lure men to the polls. Additionally, in early agricultural societies, people didn’t commonly meet or spend time with their neighbors, so there was a social aspect to the cake as well.
“Having cake to nourish people, but also to get people to come into town and celebrate, was an important part of it,” says baker Ellen King of Evanston, Illinois.
King is the co-owner of Hewn Bread and a former historical preservationist. She stresses the importance of exercising your right to vote if you’re able.
“Bringing people back to the polls is super important,” King says. “If it takes the cake to have people come, then bring them because we need everybody to vote and have their voice heard.”
Election cake recipe from Ellen King
Ingredients
- 7g instant yeast
- 425g sifted whole wheat flour
- 150 turkey red whole wheat flour
- 5g baking powder
- ¼ tsp cinnamon
- 2½g salt
- ¼ tsp allspice
- ¼ tsp ground ginger
- 225g European butter, soft
- 2 eggs
- 400g packed brown sugar
- 236g butter milk
- 150g milk
- 7g vanilla
- 38g crystalized ginger
- 75g blueberries
- 35g dried cherries
*Sifted whole wheat flour and turkey red whole wheat flour can be substituted for all-purpose flour.
Instructions
- Prep: Oil a Bundt pan and preheat the oven to 350°F (175°C).
- Mix dry ingredients: In a stand mixer, combine instant yeast, flours, baking powder, cinnamon, salt, allspice, and ground ginger.
- Combine wet ingredients: With the mixer on low, add soft butter, eggs, brown sugar, buttermilk, milk, and vanilla. Mix until well combined.
- Add fruits: Gently fold in crystallized ginger, blueberries, and cherries.
- Bake: Pour the batter into the prepared Bundt pan. Bake for 45-60 minutes, or until a skewer comes out clean.
- Prepare soaker: In a small pot, combine brown sugar, water, honey, and vanilla. Bring to a boil, then remove from heat and let cool.
- Soak the cake: Once the cake is baked and cooled, poke 8-10 holes in the top. Ladle the simple syrup soaker over the cake and let it absorb.
- Make the icing: In a bowl, whisk together confectioners’ sugar, non-alcoholic whiskey, and vanilla until smooth.
- Finish: Drizzle the icing over the soaked cake and let it set for 20 minutes before serving.
This segment aired on November 5, 2024.
