Election Cake
 
Prep time
Cook time
Total time
 
Recipe for dense, moist fruit cake. This recipe takes a long time so start one day ahead of when you want to eat it.
Author:
Serves: 16 slices
Ingredients
Instant Yeast Starter
  • 275 ml milk at room temperature (about 70°F/21°C)
  • ¼ teaspoon instant yeast
  • 2¼ plus 2 tablespoons/320 grams all-purpose flour
Dried Fruit
  • 2 cups assorted dried fruit (I used cranberries and mixed berries)
  • sherry (use apple cider for non-alcoholic version)
Cake
  • 2¼ cup/ 280 grams all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ¼ teaspoon ground coriander
  • ¼ teaspoon black pepper
  • 2 teaspoons salt
  • 16 tablespoons/226g butter, softened
  • ¾ cup/155 grams sugar
  • 2 eggs
  • ⅓ cup/85 grams whole milk yogurt
  • ¼ cup/60 grams honey
  • instant yeast starter (from previous step)
  • 2 tablespoons sherry or apple cider (optional)
  • 2 tablespoons all-purpose flour
  • 2 cups re-hydrated fruit (from earlier step)
Instructions
  1. We're starting with the instant yeast starter. In a large bowl combine the milk and instant yeast. Stir until the yeast is well dispersed in the milk.
  2. Add the flour to the milk and mix until the flour is fully incorporated. You should have a uniform blob of sticky dough. You shouldn't have streaks of flour or dripping milk.
  3. Cover the bowl with plastic wrap and let sit for 8-12 hours. It's ready when there are bubbles covering the surface.
  4. Now for the fruit. Put the dried fruit in a large bowl. Pour sherry over the fruit to cover it. Let sit for 8 hours or overnight. Once fruit is sufficiently soaked to your liking, drain the fruit. (You can keep the liquid if you want but won't need it for this recipe).
  5. Now for the cake, it's probably the next day or way later the same day. Butter and flour a bundt pan. I did this by melting some butter, brushing it into every crevice. Then I threw some flour around and shook the pan over the sink so the excess flour didn't get everywhere while my whole pan got coated.
  6. In a large bowl mix together the flour, cinnamon, cardamom, ginger, nutmeg, cloves, coriander, pepper, and salt.
  7. Using a stand mixer or hand mixer with a paddle attachment on high, cream the butter until very fluffy, about 2-3 minutes.
  8. Add the sugar and continue to beat until light and fluffy, 2-3 more minutes.
  9. Turn the mixer to medium speed and add the eggs one at a time.
  10. Change the paddle to the dough hook. Add the instant yeast starter and mix until incorporated.
  11. Add the flour mixture to the dough. Mix until just incorporated, be careful not to over mix.
  12. Toss the re-hydrated fruit with 2 tablespoons of flour. This should help keep the fruit from sinking.
  13. Using a spoon, gently fold in the sherry (if using) and the re-hydrated fruit.
  14. Gently pour the batter into your prepared bundt pan. You may need to use your spoon or fingers to even out the dough.
  15. Let the batter proof for 2-3 hours or until it has risen ⅓ of its volume.
  16. Preheat oven to 375°F/190°C.
  17. Bake for 10 minutes, then reduce the heat to 350°F/177°C and continue baking for 35-45 minutes. It's ready when a toothpick inserted inside comes out clean.
  18. Let cool in the pan for five minutes. Then flip onto a cooling rack. Let it cool completely before serving.
  19. Slice and enjoy.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/11/08/election-cake/