Old Hartford Election Cake Recipes

A recipe from the days when only men had the right to vote. Election cake was traditionally served on Election Day, which was also Muster Day in New England. Muster Day was held twice a year, in accordance with the law, providing the spectacle of the community's militia on parade in full uniform. Everyone turned out to see the parade followed by the sham battle in "defense" of the hill. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Overnight rising not included in preparation time.

Provided by Molly53

Categories     Dessert

Time 2h10m

Yield 1 large loaf

Number Of Ingredients 20

Nutrition Facts : Calories 3927.9, Fat 117.3, SaturatedFat 69.5, Cholesterol 697.6, Sodium 3591.3, Carbohydrate 611.7, Fiber 13.4, Sugar 388.5, Protein 45.6

• Ingredients

Marian Burros brought this cake to The Times in 1988, but election cakes are part of a rich tradition that predates the Republic. In May 1771, Ezekiel Williams submitted a bill to the Connecticut General Assembly for the cost of making the "cake for the election." Connecticut elections were held in early spring, and representatives gathered in the capital in May for the vote count. These Hartford election cakes were made to serve out-of-town lodgers. "Every woman had her own recipe, but election cake is a specific type," a Connecticut Historical Society researcher told The Times in 1983. "It was generally a yeast cake, to which was added spices and fruit such as raisins and citron and sometimes wine and brandy, depending on a household's resources."

Provided by The New York Times

Categories     snack, breads, cakes, dessert

Time 1h30m

Yield 2 cakes

Number Of Ingredients 15

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 13 grams, Carbohydrate 77 grams, Fat 28 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 404 milligrams, Sugar 34 grams, TransFat 1 gram

• Ingredients