Old Hartford Election Cake

These cakes were baked to celebrate Election Days at least as early as 1771 in Connecticut, before the American Revolution of 1775. The Election Cake, as all cakes baked in colonial homes, was yeast-leavened, as there was no commercial baking powder, and they were baked in brick fireplace ovens. Colonial women vied with each other as to who baked the best cakes as families exchanged visits and treated their guest with slices of this cake. Historians feel that the recipe for Election Cake was adapted from popular period English yeast breads.

1	teaspoon yeast
1/2	cup lukewarm water
1	tablespoon butter
1	tablespoon sugar
1/2	teaspoon salt
1 1/4	cups sifted flour
1/2	cup butter
1	cup sugar
2	eggs, well beaten
1	cup raisins
1/4	cup sliced citron
1	teaspoon grated lemon rind
1 1/2	teaspoons lemon juice
12	cups flour
3/4	teaspoon baking soda
1/4	teaspoon salt
1/2	teaspoon grated nutmeg
1/2	cup brandy
3/4	cup powdered sugar
	water

1. Soften yeast in lukewarm water and add the next four ingredients, mixing well.
2. Set aside to rise overnight.
3. Blend the 1/2 cup butter and 1 cup sugar until light.
4. Add eggs, raisins, citron, lemon rind and lemon juice.
5. Sift remaining 3/4 cup of flour, soda, salt and nutmeg; add to batter alternatively with brandy.
6. 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.
7. While the cake is rising, preheat oven to 350°F.
8. Bake for one hour.
9. Mix confectioner's sugar with just enough water to make a thin icing.
10. Cool cake slightly and drizzle icing over the top.