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Election 2012


*GOD loves you and He approves of this blog!* Jeannie Bee

*If you can’t beat em, bake for them!” Jeannie Bee

It’s important to remember why we were called “United States”. Dividing was not in the plan.

Okay so today we are talking cake.  No big surprise really, considering cake is used in my vocab about as much as the word “the”.   Today though I thought it would be nice to get distracted from yesterdays turn of events in history, and knowing that the election is just way to far off in the distance to think about, how about we get baking some election cakes instead?

What, you’ve never heard of Election Cake?  Well I didn’t either at one point and now I want to share all that goodness with you.  Actually as you read along you might not think it was all goodness at first, which is another reason I decided to blog about Election Cake.  Sometimes the deep and dense comes before the the delectable dawn.

Ready, said bake!

Read on, you’ll see what I’m saying:

“Old Hartford Election Cake (1844)
Five pounds dried and sifted flour.
Two pounds of butter.
Two pounds of sugar.
Three gills of distillery yeast, or twice the quantity of home-brewed.
Four eggs.
A gill of wine and a gill of brandy.
Half an ounce of nutmegs, and two pounds of fruit.
A quart of milk.
Rub the butter very fine into the flour, add half the sugar, then the yeast, then half the milk, hot in winter, and blood warm in summer, then the eggs well beaten, the wine, and the remainder of the milk. Beat it well, and let it stand to rise all night. Beat it well in the morning, adding the brandy, the sugar, and the spice. Let it rise three or four hours, till very light. When you put the wood into the oven, put the cake in buttered pans, and put in the fruit as directed previously. If you wish it richer, add a pound of citron.”


Maybe this wasn’t the best election year =(


Election Cake 1866 Hannah Peterson from the National Cookbook


You might have to click on it to read it.  We are improving though, yes?  So it took twenty years, but the main thing is that things got better. =)


1918 Election Cake

1/2 cup butter
8 finely chopped figs
1 cup bread dough
11/4 cups flour
1 egg
1/2 teaspoon soda
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup sour milk
1/4 teaspoon clove
2/3 cup raisins seeded, and cut in pieces
1/4 teaspoon mace

1/4 teaspoon nutmeg
1 teaspoon salt

Work butter into dough, using the hand. Add egg well beaten, sugar, milk, fruit dredged with two tablespoons flour, and flour mixed and sifted with remaining ingredients. Put into a well-buttered bread pan, cover, and let rise one and one-fourth hours. Bake one hour in a slow oven. Cover with Boiled Milk Frosting.


So it took fifty-two years… things are really looking so much butter!


2004 Election Day Cake:

(Information from the Washington Post)

The cake — more of a bread, really — obviously garners attention in election years. In its published recipes you can follow the arc of variations and add-ons: cinnamon and mace in some, brandy or sherry in others, fresh yeast or active-dry yeast in the most modern. Raisins have remained a constant ingredient, paired with candied fruit and chopped nuts. It was sometimes baked in loaves, but most often a large tube pan was used and a finished cake would weigh from five to 10 pounds.

Connecticut can lay claim to its origin. The Hartford cake was baked for elections held in May, when hundreds of folks put down their work and came from around the colony to vote for governor and other official seats. Back then, Election Day was more of a two- or three-day affair, and it came with parades, church sermons and singing that lasted into the night.

All involved had to keep up their strength, and Election Day Cake filled the bill. After three dough risings, “cider and delectable cake was served at Connecticut’s expense.” We know this because the Society of the Descendants of the Founders of Hartford has found references to the state’s 1771 General Assembly reimbursing one Ezekial Williams for the ingredients of an Election Day Cake (which certainly had to include nutmeg, since Connecticut’s known as the Nutmeg State. But that’s another story). A “huge election cake” was made for the members of the First Company Governor’s Foot Guard in 1775.

The practice of baking a stand-up cake for Election Day soon spread north and west, and its making was taken over by women who prepared dinners for the event. The first recipe for Election Day Cake was published in the second edition of Amelia Simmons’ “American Cookery” (an American cookbook pioneer) in an 1800 edition, but variations were already making their way around via family recipe collections. The cake of a great-grandmother in Suffield, Conn., was noted to have been a favorite with men, perhaps because it was so hearty, as reported by Clementine Paddleford in “How America Eats”(Charles Scribner’s Sons, 1960). The recipe in 1890’s “Pomfret Cookery” created a cake built to hang around a while, with 2½ pounds of butter, four pounds of flour, a quart of milk, nutmeg, cinnamon, soda and yeast.

If you try a version of Election Day Cake at home (see recipe below), you may understand why the women regarded it as a stress-filled part of the voting festivities according to a 1991 issue of Early American Life magazine: ” . . . the ladies slept fitfully the night before, tossed with nightmares of cakes that would not rise. Dependence on emptins, their homemade yeast, or pearl ash, made the rising a chancy procedure.”

“A tumblerful of brandy or sherry” was sometimes added to the cake recipe, depending perhaps on whether access to spirits was shut down for the voting holiday. Some directions suggested that Election Day Cake bakers start the process at noon the day before. Extract of rose, mace and even a boiled potato appear in recipes heading into the 1930s.

Ye olde reminscences about Connecticut Loaf Cake (in “America’s Founding Food: The Story of New England Cooking,” by Keith Stavely and Kathleen Fitzgerald, University of North Carolina Press, 2004) praise its rich, sweet and spicy substance. But several runs at different recipes produced fairly bland, better-with-a-slather-of-butter-on-it cake.

And we’re reinventing Election Day Cake to this day, peaceably and patriotically. About a month ago, St. Michael’s Lakeside School in Duluth, Minn., treated its fourth-, fifth- and sixth-graders to a hands-on curriculum about the American voting process, with a week of research, debates and voting to elect their Most Valued President of all time (Ronald Reagan survived a party run-off primary against Abe Lincoln, but George Washington won the day). The media, town officials — Duluth’s own mayor — were on hand. With all that activity, it seems only fitting that the students learned how to make Election Day Cake as well. Teacher Karen Newstrom and eight of her students used a recipe provided by Kids Voting USA, a nonprofit group that teaches children about democracy and citizenship.

They produced four cakes with a messy flourish, which were gobbled up with enthusiastic reviews after the final vote tallies were taken. For the record, they used frozen bread dough, butter, eggs, brown sugar, sweet cream raisins, flour, cinnamon, nutmeg and mace and salt, and waited through two risings of the dough.

Newstrom, who was a bit relieved that “the cake was not as heavy as I thought it would be,” polled her students on Election Day Cake results, and this one from a fourth-grader sums it up: “I didn’t care for the cake because it had raisins. It would be nice if [you could] replace it with double chocolate chips with extra cookies and ice cream.”

We’re still tinkering with the recipe, America! Is this a great country, or what?


The Elected Winning Recipe:

Election Day Cake

This recipe makes a tall, sturdy cake when baked in a 10-inch tube pan. The cake is not very sweet, and not as dense or as moist as a fruitcake. Adapted from Fleischmann’s “New Treasury of Yeast Baking” booklet (1968):

12 to 14 servings

For the cake:

4 to 4 1/2 cups flour

1 cup sugar

1 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground mace

2 packages active dry yeast (not rapid-rise yeast)

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus additional for the pan

1 1/2 cups very hot water

2 eggs, at room temperature

1 1/2 cups seedless raisins

3/4 cup (about 3 ounces) chopped pecans

1/4 cup chopped candied citrus peel or a mixture of chopped dried fruit such as apples and apricots

or the glaze:

1 cup confectioner’s sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

In a large bowl using an electric mixer, combine 1 3/4 cups of flour, the sugar, salt, cinnamon, nutmeg, cloves, mace and undissolved yeast. Add butter and mix until combined. Gradually add the hot water and mix on the lowest speed, scraping the bowl occasionally, until combined. Add the eggs and an additional 3/4 cup of flour. Beat at high speed for 2 minutes, scraping the bowl occasionally. Add the raisins, pecans, candied peel or dried fruit and 1 1/2 cups of flour, reduce the speed to low or switch to a wooden spoon, and mix until combined. The batter should be stiff; if it is not, add the remaining 1/2 cup of flour.

Butter a 10-inch tube pan (may substitute a Bundt pan). Turn the batter into the pan. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 375 degrees.

Bake the cake for about 45 minutes, until a cake tester comes out dry and lightly browned on top. Invert the cake onto a wire rack, remove the pan and set aside to cool completely.

For the glaze: In a bowl, stir together the sugar, milk and vanilla until smooth. The glaze should be thin enough to drizzle; if necessary, add additional milk, a little at a time, to achieve the desired consistency.

When the cake is completely cool, drizzle the top of the cake with the glaze.

Per serving (based on 14): 430 calories, 7 gm protein, 68 gm carbohydrates, 16 gm fat, 59 mg cholesterol, 7 gm saturated fat, 181 mg sodium, 3 gm dietary fiber

Former Journal Newspapers food editor and culinary historian Jane Mengenhauser contributed to this article.


Sure there were improvements but we’re still talking not the most wanted cake recipe on the block are we?


The Challenge In The 2012 Election Cake Race

How about it America, do you have what it takes to come up with, using Duncan Hines, sorry, this is my contest, my rules.  Do you have what it takes to produce a winning:

Duncan Hines 2012 Election Cake

You have until November 6, 2012 to come up with a scathingly brilliant idea.

American Tune by Paul Simon


Many’s, the time I’v been mistaken
And many times confused
Yes, and often felt forsaken
And certainly misused
But I’m all right, I’m all right
I’m just weary to my bones
Still, you don’t expect to be
Bright and bon vivant
So far away from home, so far away from home

And I don’t know a soul who’s not been battered
I don’t have a friend who feels at ease
I don’t know a dream that’s not been shattered
or driven to its knees
But it’s all right, it’s all right
We’ve lived so well so long
Still, when I think of the road
we’re traveling on
I wonder what went wrong
I can’t help it, I wonder what went wrong

And I dreamed I was dying
And I dreamed that my soul rose unexpectedly
And looking back down at me
Smiled reassunngly
And I dreamed I was flying
And high up above my eyes could clearly see
The Statue of Liberty
Sailing away to sea
And I dreamed I was flying

We come on the ship they call the Mayflower
We come on the ship that sailed the moon
We come in the age’s most uncertain hour
and sing an American tune
But it’s all right, it’s all right
You can’t be forever blessed
Still, tomorrow’s going to be another working day
And I’m trying to get some rest
That’s all I’m trying to get some rest

This Jeannie Bee does believe one can be forever blessed.  It’s just that answers to get to those blessings have absolutely nothing to do with any earthly election.  It has everything to do with a personal election to choose Jesus Christ as your Lord and Savior.  In that one will forever and always be blessed and it will have nothing to do with circumstances or situations in this life.

John 10:10

New Life Version (NLV)

10 The robber comes only to steal and to kill and to destroy. I came so they might have life, a great full life.

Commercial Interruption:

There really is no prize.  The thing to be won is the fun.  If ever you compete and it’s all about the prize, you’ve missed out on the journey and the experience and the real reasons for doing something with meaning.

After all, it would be so much better to make an election cake by your choosing, than to be forced to eat humble pie. =) Right?

Until all have heard of and know, His Love,

Jeannie Bee


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