Election Cake, My Way
The other I came across a fantastic cake recipe my California Prunes friends posted and couldn’t help but be intrigued. It was called Election Cake, and naturally, being the cake obsessive I am, I dove into some culinary research to unglaze more.
So, fascinating stuff: around the 18th and 19th centuries, Election Cake was made as a celebration of the democratic process, a way to mark the occasion with a community gathering. In colonial times, the cake was often served to voters and their families after casting their ballots. The tradition went beyond just eating; it was a social event, bringing people together to celebrate civic duty, and I absolutely love it!
Also known as ‘Civic Cake,’ the thing was large and hearty, designed to be a “crowd cake,” able to feed many people and reflect the communal spirit of the occasion. This dense, spiced cake was made with yeast (in contrast to modern cakes) and ingredients like molasses, sugar, currants, and sometimes rum or brandy. So more bread-like, you see. These ingredients weren’t just for flavor—they were also practical, as they could be stored for a long time, perfect for such a big celebration.
I also find it fascinating that of all foods, CAKE was chosen to mark the importance of voting and democracy. People (mostly women, who weren’t allowed to vote) would bake it in anticipation of Election Day, as a symbol of unity and the tradition of civic participation (but also as a symbol of resilience and the desire to participate, even if their voices couldn’t be heard).
Over time, Election Cake morphed into different variations, reflecting regional ingredients and personal twists—like the one I’ve made here, with no test involved, and the addition of instant pudding—a much more recent American baking trend that somehow feels just as patriotic, don't you think?
Well, didn’t Julia Child say that an election party without a cake is just a meeting?
Election Cake, My Way
Before you check out the recipe, can I ask you a small favor? If you enjoy my recipes, I would love it if you could press the ❤️ button to show me that you were here. It means more to me than you can imagine.
Antes de você conferir a receita, posso te pedir uma coisinha? Se você gosta das minhas receitas, adoraria que você apertasse o botão ❤️ para me mostrar que esteve por aqui? Isso significa mais para mim do que você imagina.
Makes 12 slices
For the cake:
250g (2 cups) all-purpose flour, plus more for dusting the pan
8g (2 teaspoons) baking powder
5g (1 teaspoon) salt
226g (2 sticks) unsalted butter (if using salted butter, skip the salt above), plus more for buttering the pan
3 large eggs
200g (1 cup) granulated sugar
120g (½ cup) plain yogurt
120ml (½ cup) whole milk (alternatively, just use 240ml (1 cup) whole milk instead of half milk, half yogurt)
96g (1 box, 3.4 oz) vanilla instant pudding mix (see notes)
30ml (2 tablespoons) vanilla extract
120ml (½ cup) dark rum (see notes)
150g (1 cup) golden raisins
150g (1 cup) prunes, halved (see notes)
For the glaze (optional):
100g (½ cup) granulated sugar
55g (¼ cup) unsalted butter
2 tablespoons water
60ml (¼ cup) dark rum
Preheat the oven to 325°F (163°C). Butter a 10-12 Bundt pan and dust it with flour. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, and salt to prevent any lumps. Set aside.
In a microwave-safe bowl, melt the butter. It should take about 50 seconds. Let the butter cool for a few minutes while you prepare the next steps.
In a large bowl, use a hand whisk to beat the eggs and granulated sugar together until the mixture becomes light and fluffy. This should take about 2-3 minutes. It won’t double in size, but it should lighten in color and texture.
To the egg mixture, add the yogurt and milk, and the instant pudding, then add the vanilla extract. Whisk everything together until smooth. The mixture will thicken a bit, which is expected from instant pudding (it's fun! 🙂)
Gradually add the dry ingredients to the wet ingredients. Use your whisk to mix everything together, but be careful not to overmix. The batter will look heavy and a little lumpy at this point, and that’s perfectly fine. Do the best you can to incorporate everything, but don't worry too much.
Now, slowly pour the melted butter and dark rum into the batter. Stir everything together until fully combined. You can start with the hand whisk and finish mixing gently with a silicone spatula to avoid overmixing. The spatula will probably make your life easier here.
Gently fold the golden raisins and prunes into the batter with the spatula. Be sure they are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan. Use a spatula to smooth the top. Place the pan in the preheated oven and bake for 55 minutes to 1 hour. The cake is ready when a toothpick inserted into the center comes out clean. If the cake is still wet, bake for a few more minutes.
While the cake is baking, prepare the glaze. In a small saucepan, melt the butter with the sugar and water over medium heat. Stir until the sugar dissolves. Bring to a boil for 1-2 minutes, then remove from heat. Stir in the rum. Let the glaze cool slightly.
Once the cake is baked, remove it from the oven. Let it cool in the pan for 10 minutes. After that, carefully turn the Bundt pan over onto a wire rack to remove the cake. Let the cake cool completely. Once the cake has cooled, drizzle the rum glaze over the top. Let it set before serving.
Notes:
Vanilla Pudding: The addition of vanilla pudding mix helps retain moisture, making the cake extra tender and rich, with a beautifully soft crumb. If you prefer not to use pudding mix, you can substitute it with ½ cup of granulated sugar instead.
Rum: In the video, I used rum infused with dried figs, which adds a wonderful depth of flavor to the cake. While dark rum is my go-to for this recipe, you can also use aged cachaça or even bourbon. To make your own fig-infused rum, simply add 1 pound of halved dried figs (or other dried fruits like plums, cherries, or apricots) to about ½ bottle of dark rum, and let it sit for 2 weeks. This flavored rum is fantastic for cakes, glazes, and warm drinks. I always keep a jar.
Dried Fruit: I suggest using 1 cup each of golden raisins and prunes, but feel free to add a little more if you like. The batter is quite forgiving, and you can increase the fruit by up to almost 1 extra cup without issue.
Glaze: While the cake is already delicious on its own, I’ve included the glaze for those who prefer an extra touch of richness. Personally, I find the glaze sometimes too indulgent, but it offers an optional finishing touch for those who enjoy a sweeter, more decadent cake.
