Best Old Hartford Election Cake Recipes
OLD HARTFORD ELECTION CAKE
A recipe from the days when only men had the right to vote. Election cake was traditionally served on Election Day, which was also Muster Day in New England. Muster Day was held twice a year, in accordance with the law, providing the spectacle of the community's militia on parade in full uniform. Everyone turned out to see the parade followed by the sham battle in "defense" of the hill. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Overnight rising not included in preparation time.
Provided by Molly53
Categories Dessert
Time 2h10m
Yield 1 large loaf
Number Of Ingredients 20
Steps:
- Soften yeast in lukewarm water and add the next four ingredients, mixing well.
- Set aside to rise overnight.
- Blend the 1/2 cup butter and 1 cup sugar until light.
- Add eggs, raisins, citron, lemon rind and lemon juice.
- Sift remaining 3/4 cup of flour, soda, salt and nutmeg; add to batter alternatively with brandy.
- Combine the raised yeast batter with the cake batter, pour into a well-greased bread pan and let rise in a warm place about one hour.
- While the cake is rising, preheat oven to 350°F.
- Bake for one hour.
- Mix confectioner's sugar with just enough water to make a thin icing.
- Cool cake slightly and drizzle icing over the top.
Nutrition Facts : Calories 3927.9, Fat 117.3, SaturatedFat 69.5, Cholesterol 697.6, Sodium 3591.3, Carbohydrate 611.7, Fiber 13.4, Sugar 388.5, Protein 45.6
ELECTION CAKE
Marian Burros brought this cake to The Times in 1988, but election cakes are part of a rich tradition that predates the Republic. In May 1771, Ezekiel Williams submitted a bill to the Connecticut General Assembly for the cost of making the "cake for the election." Connecticut elections were held in early spring, and representatives gathered in the capital in May for the vote count. These Hartford election cakes were made to serve out-of-town lodgers. "Every woman had her own recipe, but election cake is a specific type," a Connecticut Historical Society researcher told The Times in 1983. "It was generally a yeast cake, to which was added spices and fruit such as raisins and citron and sometimes wine and brandy, depending on a household's resources."
Provided by The New York Times
Categories snack, breads, cakes, dessert
Time 1h30m
Yield 2 cakes
Number Of Ingredients 15
Steps:
- Pour the warm water into a large bowl and sprinkle the yeast on top. Stir, then let stand for 5 minutes to dissolve.
- Add 1 cup/130 grams of the flour and beat until well blended. (The mixture will be quite stiff.) Add the butter and beat until smooth. Add the remaining 2 2/3 cups (340 grams) flour, plus the eggs, light brown sugar, buttermilk, baking soda, spices and salt; beat for 3 minutes.
- In a small bowl, toss the raisins and pecans with the remaining 1 tablespoon flour until coated, then stir them into the batter until distributed.
- Using butter, grease two 8 1/2 -by-4 1/2-inch loaf pans. Divide the batter evenly between both pans, then cover loosely with towel and let rest for 1 1/2 hours.
- Heat oven to 350 degrees. Bake the cakes until a toothpick inserted into the center tests clean, about 1 hour or up to 1 1/4 hours. Remove from oven and let cool in the pan for 5 minutes. Turn the cakes out onto a wire rack and let cool completely before slicing and serving.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 13 grams, Carbohydrate 77 grams, Fat 28 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 404 milligrams, Sugar 34 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love