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–+ servings

1900s Election Cake

This old election cake recipe dates back to early American history, originating as a yeast-risen fruitcake served during election gatherings.
Rich with warm spices, dried fruit, and a hint of brandy, this cake is a flavorful reminder of 1900s baking traditions, offering a light yet hearty texture perfect for special occasions.
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Prep Time 3 hours 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 10 -inch Bundt

Ingredients
  

Sponge

  • 2 packets active dry yeast 5 1/4 teaspoons total
  • 1 1/2 cups lukewarm water
  • 1 1/2 cups all-purpose flour

Cake

  • 1 1/2 cups seedless raisins golden raisins, or currants (or a mix)
  • 1/4 cup brandy
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 3/4 cup butter softened
  • 1 cup granulated sugar
  • 3 eggs beaten
  • 1 cup finely chopped pecans

Glaze

  • 2 tablespoons whole milk
  • 1 tablespoon butter softened
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions
 

Making the Sponge & Cake

  • Prepare the Sponge: In a large mixing bowl, dissolve the yeast in the lukewarm water. Stir in the flour, mixing until smooth with no lumps. Cover and let it rest in a warm place for 30 minutes until it begins to bubble and expand. Grease a 10-inch Bundt or tube pan with butter and dust with flour.
  • Prepare the Dry Ingredients: In a small bowl, soak the dried fruit in the brandy. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, and ginger.
  • Cream Butter & Sugar: In another large bowl, beat the softened butter and granulated sugar together until light and fluffy. Slowly incorporate the beaten eggs, mixing until smooth.
  • Combine Sponge & Wet Ingredients: Add the prepared sponge to the butter mixture, stirring until fully blended.
  • Incorporate Dry Ingredients: Gradually add in the flour and spice mixture, stirring until a smooth batter forms. Fold in the brandy-soaked dried fruit and the chopped pecans.
  • Let the Batter Rise: Pour the batter into the greased pan, smoothing the top. Cover and allow it to rise in a warm place for 2 to 3 hours, or until it has risen to about an inch below the pan’s rim. Avoid over-proofing, as it may collapse during baking.
  • Bake the Cake: Preheat the oven to 375°F. Once the cake has fully risen, bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let it rest in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Making the Glaze

  • In a small saucepan over low heat, warm the milk and butter until melted.
  • Slowly whisk in the powdered sugar until smooth and slightly thickened. Remove from heat and stir in the vanilla extract.
  • Drizzle the glaze over the cooled cake before serving.

Notes

Flavor Enhancements: Substitute the brandy with rum for a slightly different depth of flavor, or use orange zest for a citrusy note.
Texture Tip: Letting the cake rest overnight enhances the flavors and improves the moistness of the crumb.
Keyword 1900s cake, classic American cake, Historical Cake Recipe, homemade Bundt cake, old recipes, old-fashioned election cake, traditional fruitcake, vintage yeast cake
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