Posted by Providence Journal, RI on October 30, 2008 at 14:24:51:
A cake like the Colonists used to make
By Gail Ciampa
Journal Food Editor
A print shows George Washington entering Trenton en route to his inauguration. During colonial elections, cakes were baked to feed weary voters traveling long distances.
Back when the country was young, some Colonists would need to travel extensive distances to cast ballots in elections. To keep up voters’ strength, women of hosting towns would serve cakes weighing up to 10 pounds to these voters, men only, of course.
We don’t have to go that route today, but if you think you need something sweet to make election day go down easier, The Culinary Institute of America has got you covered with an Election Day Cake.
CIA chef-instructor Alison McLoughlin charged her students to create this modern version. According to The Encyclopedia of American Food and Drink, Election Day Cake was a yeast-raised fruitcake of New England first mentioned by Amelia Simmons in her American Cookery book as early as 1796. Other records showed such cakes being baked as early as 1771 in Connecticut. Usually associated with Hartford, these “Hartford Election Cakes” were a cross between a bread and a cake, almost like a less dense English fruitcake or plum cake.
This version is hopefully a lot lighter and features dried blueberries, cranberries and golden raisins. How very patriotic.
For a video demonstration featuring how to prepare Election Day Cake, visit www.ciachef.edu/ElectionDayCake.
Election Day Cake1
Election Day Cake
1 1/2 cups granulated sugar
1/2 cup water
1 1/2 cups dried fruit, including cranberries, golden raisins, and blueberries
1/2 cup American whisky
1/2 cup warm water
1/2 cup milk
1 package (3/4 ounce) rapid-rise yeast
1 1/2 cups whole-wheat flour, sifted
2 cups all-purpose flour, sifted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 pound (1 stick) soft unsalted butter, cut into cubes
3 eggs
1 cup confectioners’ sugar
Combine 1/2 cup of the granulated sugar with the water in a small saucepan. Simmer over medium-high heat until sugar is completely dissolved. Remove from heat and set aside.
Place the dried fruit in a large bowl. Add the sugar mixture and whisky; stir and set aside.
In a medium mixing bowl, combine warm water and milk.
Combine yeast with 1 cup of whole-wheat flour and combine it with the milk mixture. Sprinkle the remaining whole-wheat flour on top. Set aside to allow the yeast to ferment until the yeast breaks through the surface of the flour, approximately 30 minutes.
Lightly spray and flour an 8-inch tube pan.
Sift together the remaining dry ingredients and set aside.
Drain the fruit mixture; reserve the syrup for later use as a glaze.
In a stand mixer fitted with the paddle attachment, beat together the butter and the remaining 1 cup of granulated sugar until light in texture. Add eggs one at a time, scraping down the sides of the bowl with a rubber spatula after each addition.
Turn the mixer to low speed and add the sponge (flour and yeast mixture); mix until fully combined. Add the remaining sifted dry ingredients. The batter will be stiff. Stir in the drained fruit.
Place the batter in the pan, cover, and set in a warm area to allow the cake to rise, approximately 1 1/2 to 2 hours.
Meanwhile, prepare the glaze: In a medium-sized bowl, combine the 1 cup confectioners’ sugar and 2 tablespoons of the syrup reserved from the drained fruit. Stir until smooth and set aside.
Bake cake in a preheated 350-degree oven for 45 to 60 minutes, until a toothpick inserted into the cake comes out clean.
Allow to cool in pan for 5 minutes and transfer cake to a wire rack to cool. When cool, lightly brush with reserved syrup, and top with glaze.
Makes one 10-inch cake
From The Culinary Institute of America
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