It’s here! Today is the Big Election. So to celebrate this day while
at The Israel Crane House this past Sunday, I made the perfect
dish: an Election Cake. HUZZAH!
I used the following receipt (recipe) from Mrs. Child’s The American
Frugal Housewife (12th edition, 1833; originally published 1832):
ELECTION CAKE.
Old-fashioned election cake is made
of four pounds of flour; three quarters
of a pound of butter; four eggs; one
pound of sugar; one pound of currants,
or raisins if you choose; half a pint of
good yeast; wet it with milk as soft as
it can be and be moulded on a board.
Set to rise over night in winter; in warm
weather, three hours is usually enough
for it to rise. A loaf, the size of common
flour bread, should bake three quarters
of an hour.
I find it interesting (and a bit humorous!) that Mrs. Child refers
to this Cake as “old-fashioned,” despite the fact that, at the time,
such cakes had been around less than 50 years! Yep, Election
Cakes are strictly an American “invention,” just as is our whole
electoral process. And thus, you’ll not find a single receipt for it
in earlier cookbooks. In fact, there’s only one other, prior to the
publication of American Frugal, and it’s in American Cookery (1796),
by Amelia Simmons. As you’ll see below, Simmons’ receipt is similar
and yet different. Of course, most notable is the vast quantities
of each ingredient, even though they’re basically the same (at
least in part). But what I found intriguing was the inclusion of
not only a few spices, but also wine AND brandy. Hmmmm, eat
several slices of Simmons’ Cake and perhaps be easily persuaded
to change your vote?!
At the same time, an Election Cake really isn’t all that different
from many other cakes, particularly those that include raisins
and/or currants. It’s probably because, when someone (who
was most likely a woman) had the brilliant idea to bake a cake
for an upcoming election, she didn’t make up an entirely new
receipt; she merely selected an already-familiar one. In a way,
it’s similar to what the early settlers in this country did; they
took an unknown New World ingredient (such as corn), mixed
it with an Old World receipt, and thus created a “new” dish.
In this case, an oft-used receipt (possibly one for a good
ol’ British plumb cake) was selected, re-named, and given
a new function and new status.
Back to Amelia Simmons’ receipt:
Election Cake.
Thirty quarts flour, 10 pound butter,
14 pound sugar, 12 pound raisins,
3 doz eggs, one pint wine, one quart
brandy, 4 ounces cinnamon, 4 ounces
fine colander seed, 3 ounces ground
allspice; wet the flour with milk to
the consistence of bread over night,
adding one quart yeast; the next
morning work the butter and sugar
together for half an hour, which will
render the cake much lighter and
whiter; when it has rise light work
in every other ingredient except
the plumbs, which work in when
going into the oven.
Now you see why I chose to use Child’s receipt! It was, indeed,
a bit simpler, at least ingredient-wise. I also made it even easier
(I think!) by quartering the proportions (starting with just one
pound of flour and so on). Working with yeast was challenging,
as most of the cakes I’ve made using historical receipts haven’t
called for it. I probably should’ve let it rise longer. Or started it
at home and finished it at Crane’s. Or something. The problem
with that is, I didn’t know for sure I’d even be going there, due
to Hurricane Sandy issues, until Saturday. However, the good
news is, it didn’t really seem to matter, as the final product
turned out well and was quite tasty! Visitors greatly enjoyed
it, as did staff members. Some even had several slices! So,
by and large, I’d say it was a delicious success. HUZZAH!
As usual, I wasn’t able to get many photos, but here are a few:
While the cake was rising and then later baking, I also cut up
and strung a few apples to hang on the mantel for drying:
Overall, it was a fantastic day! HUZZAH!
________________________________________
ADDENDUM: I failed to note above that the above Election Cake receipt
is from the second edition of Amelia Simmons’ American Cookery, which
was published in Albany, NY, in 1796. This receipt was NOT in her first
edition, which was published in Hartford, CT, also in 1796. My apologies!
