Election Cake

Election Cake Recipe
Mike Garten

Inspired by the spiced fruit cake handed out to voters in the 18th-century, this Bundt cake is a winning candidate for a holiday dessert.

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Cal/Serv: 495
Yields: 12 servings
Total Time: 1 hour 25 mins
Ingredients
Cake
1/3

apple cider or apple juice

1/2 c.

currants or chopped raisins

Vegetable shortening, for the pan 

2 1/2 c.

all-purpose flour, plus extra for the pan

2 tsp.

ground cinnamon

1 tsp.

ground ginger

1/2 tsp.

ground nutmeg

1/4 tsp.

ground allspice

1 tsp.

baking powder

1/2 tsp.

baking soda

1/2 tsp.

kosher salt

3/4 c.

unsalted butter, at room temp

1 c.

dark brown sugar

2

large eggs

1/2 c.

molasses

1 c.

buttermilk, at room temperature

1/2 c.

toasted pecans, chopped

Caramel Sauce
1 1/2 c.

apple cider or apple juice

1/2 c.

brown sugar

4 tbsp.

unsalted butter, cubed

1/4 c.

heavy cream

1/4 tsp.

kosher salt

Flaky salt. for serving

Directions
  1. Make Cake: Heat oven to 350°F. In a small saucepan, bring apple cider to a boil, then remove from heat, add currants, and let them soak.
  2. Lightly grease a 10-quart with shortening and dust with flour, tapping out excess. In a large bowl, whisk together flour, spices, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, 3 to 4 minutes. Reduce mixer speed to low and add eggs 1 at a time, beating until fully combined. Mix in molasses. 
  4. Add flour mixture in three parts, alternating with buttermilk and beating just until incorporated. Fold in currants (and any juices) and pecans. Transfer to the prepared pan and bake until cake is pulling away from sides and a wooden pick inserted into center comes out clean, 45 to 55 minutes. Transfer to a wire rack to cool 10 minutes, then invert onto rack to cool completely.
  5. Make Caramel Sauce: In a medium saucepan, boil apple cider until reduced to 1/4 cup, 20 to 22 minutes. Add sugar, butter, cream, and salt to pan and boil until a candy thermometer registers 230°F. Remove from heat and drizzle over cake. Sprinkle with flaky salt if desired

PER SERVING 495 CALORIES, 23 G FAT (12 G SATURATED), 6 G PROTEIN, 275 MG SODIUM, 69 G CARB, 2 G FIBER

COST PER SERVING 74¢

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