How to Bake An Election Cake
Here at Comestible, we are excited about bringing back the tradition of election cakes. In the 1700s through the early 1900s women would bake and bring cakes to voting sites to encourage voter turnout. It was their way of participating in democracy even before they had the right to vote. Be sure to read our full story on the history (and future) of election cakes.
In honor of that history, why not bake your own election cake?
This election cake recipe comes to us from baker and author Sarah Owens.
She originally penned a piece about election cakes back in 2016 for Comestible Issue 3, and this year Sarah brings us an updated recipe that’s sure to pair well with your election celebrations.
In the spirit of election cakes, this is a sourdough cake with a bread-like quality, so be sure to give yourself time to prepare it depending on when you want to eat/serve it.
Election Cake
Recipe by Sarah Owens
Makes one 9 or 10-inch bundt cake
Preferment
-185g whole milk, room temperature
- 50g 100% hydration refreshed (ripe) sourdough starter
-275g whole white wheat flour
Fruit soaker
- 125g dried fruit (currants, prunes, apricots, cranberries and/or apples work well)
- 50g bourbon, brandy, or calvados
Cake batter
-105 g egg whites (about 3 large)
- 115g unsalted butter, softened
-100g raw unrefined cane or coconut sugar
- ½ tablespoon ground cinnamon
- ½ tablespoon ground coriander
- ¼ teaspoon ground allspice
-¼ teaspoon freshly grated nutmeg
-1 teaspoon salt
-45g egg yolks (about 3 large)
-40g mild honey or sorghum syrup
- 510 g preferment
½ teaspoon baking soda
Preparation
1. Prepare the preferment.
In a large bowl, combine the milk and the starter. Stir to a slurry and add the flour. Gently knead with your hands until well combined and no dry lumps remain before forming into a ball. Cover the bowl and ferment at room temperature for 8 hours or until it has at least doubled in size and smells fragrant.
2. Prepare the fruit soaker.
In a small bowl, toss together the dried fruit and the liquor. Cover, stirring every few hours until the fruit has mostly absorbed the liquid.
3. When the preferment is puffy and fragrant and at least doubled in size, preheat your oven to 375°F (190°C) on the convection setting.
4. Make the cake batter.
Generously grease a 9 or 10-inch bundt pan, dust lightly with flour, and place in the freezer. In a large bowl, beat the egg whites with a handheld mixer to soft peaks or alternatively use a stand mixer with the whisk attachment and set aside. In a clean bowl, cream together the butter, sugar, spices, and salt using a stand mixer fitted with a paddle attachment or hand mixer until light and fluffy. Add the egg yolks and fruit soaker and drizzle in the honey. Continue to mix on medium speed until well combined. Break the preferment into small pieces and add to the bowl. Mix on medium-low speed until evenly incorporated and the batter appears homogenous with no preferment lumps remaining – be careful not to over mix. Sprinkle the baking soda evenly over the batter and use a spatula to fold the egg whites evenly into the batter. Transfer to the bundt pan and spread evenly. Firmly tap the pan on the counter several times to settle any air pockets and transfer to the middle rack of the oven.
5. Bake the cake.
Bake at 375°F (190°C) degrees for 10 minutes and then reduce the oven temperature to 350°F (175°C). Continue baking for 28-30 minutes or until a toothpick inserted into the center of the cake tests clean. Allow to cool 5 minutes before unmolding. Cool completely on a wire rack before cutting.
Papercut illustration by Anna Brones
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