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Old Hartford Election Cake: A Taste of History and Community

As a chef and writer, I’ve always been drawn to recipes that carry stories, those that whisper of bygone eras and communal gatherings. The Old Hartford Election Cake is one such treasure. Imagine a time when the very act of voting was a significant event, often coinciding with community parades and festivities. This cake, with its rich, spiced batter and sweet glaze, was the centerpiece of Election Day in Hartford, Connecticut, a tradition dating back to when only men held the right to vote. It was more than just a dessert; it was a symbol of civic participation and a reason for the community to come together, much like the militia’s Muster Day it often shared.

Recipe Overview

Prep Time: Approximately 30 minutes (plus overnight rising)
Cook Time: 1 hour
Total Time: 1 hour 30 minutes (plus overnight rising)
Servings: 1 large loaf
Yield: 1 large loaf
Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

This historic recipe calls for a unique blend of a yeasted starter and a cake-like batter, creating a truly distinctive texture and flavor.

For the Yeast Starter:

1 teaspoon yeast
1/2 cup lukewarm water
1 tablespoon butter
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 cups sifted flour

For the Cake Batter:

1/2 cup butter
1 cup sugar
2 large eggs, well beaten
1 cup raisins
1/4 cup sliced citron (a candied citrus peel, often found in specialty baking aisles)
1 teaspoon grated lemon rind
1 1/2 teaspoons lemon juice
3/4 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 cup brandy (optional, but traditional for flavor and preservation)

For the Icing:

3/4 cup confectioners’ sugar
Water, to thin

Equipment Needed

Large mixing bowl
Medium mixing bowl
Whisk
Electric mixer or sturdy spoon for creaming butter and sugar
Measuring cups and spoons
Sifter
Bread pan (approximately 9×5 inches)
Wire cooling rack
Oven

Instructions

Crafting the Old Hartford Election Cake is a two-part process, beginning with a overnight yeast rise and culminating in a rich, spiced baked good.

Prepare the Yeast Starter: In a medium bowl, soften the yeast in the lukewarm water. Add the 1 tablespoon of butter, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1 1/4 cups of sifted flour. Mix these ingredients together well to form a shaggy dough.
Overnight Rise: Cover the bowl with a clean kitchen towel or plastic wrap and set aside to rise overnight. This slow fermentation is key to the cake’s unique texture.
Cream the Butter and Sugar: In a large mixing bowl, cream the 1/2 cup of butter and 1 cup of sugar together until the mixture is light and fluffy. An electric mixer is helpful here, but vigorous beating with a spoon will also work.
Incorporate Wet Ingredients and Fruits: Add the 2 well-beaten eggs to the creamed butter and sugar mixture, beating until thoroughly combined. Stir in the 1 cup of raisins, 1/4 cup of sliced citron, 1 teaspoon of grated lemon rind, and 1 1/2 teaspoons of lemon juice.
Combine Dry Ingredients: In a separate small bowl, sift together the remaining 3/4 cup of flour, 3/4 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/2 teaspoon of grated nutmeg.
Alternate Dry and Wet Ingredients: Add the sifted dry ingredients to the butter and egg mixture in alternating additions with the 1/2 cup of brandy (if using). Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
Combine Batters: Gently fold the overnight-risen yeast starter into the cake batter. Mix until just incorporated.
Prepare for Baking: Pour the combined batter into a well-greased bread pan (approximately 9×5 inches).
Second Rise: Place the pan in a warm place and let rise for about one hour, or until the batter has visibly increased in volume and appears puffy.
Preheat Oven: While the cake is rising, preheat your oven to 350°F (175°C).
Bake the Cake: Bake in the preheated oven for one hour. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; it should come out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
Prepare the Icing: While the cake is baking or cooling slightly, mix the 3/4 cup of confectioners’ sugar with just enough water to create a thin, pourable icing. You’re aiming for a consistency that will drizzle easily over the cake.
Glaze and Cool: Once the cake is baked, cool it slightly in the pan for about 10-15 minutes. Then, carefully invert it onto a wire cooling rack. While the cake is still warm, drizzle the prepared icing generously over the top, allowing it to drip down the sides. Let the cake cool completely before slicing and serving.

Expert Tips & Tricks

The magic of this Election Cake lies in its unique texture, a delightful bridge between a dense bread and a rich cake. To ensure the best results, consider these professional insights:

Yeast Activation: Always use lukewarm water (around 105-115°F or 40-46°C) when activating yeast. Water that is too hot will kill the yeast, and water that is too cold won’t wake it up properly.
Sifting is Key: The recipe specifically calls for sifted flour. This aerates the flour, preventing a dense cake and ensuring a lighter crumb. Don’t skip this step!
Citron Nuance: Citron can be a strong flavor. If you’re new to it, you might want to start with a little less, or choose a good quality, finely chopped citron for a more even distribution.
Brandy Benefits: While optional, the brandy in this recipe adds a wonderful depth of flavor and helps to keep the cake moist and extend its shelf life. If you prefer not to use alcohol, you can substitute with an equal amount of strong black tea or orange juice, though the flavor profile will change slightly.
Doneness Test: The toothpick test is reliable, but also pay attention to the aroma. A well-baked cake will fill your kitchen with a warm, inviting scent.
Icing Consistency: The icing should be thin enough to drizzle but not so thin that it completely runs off the cake. If it’s too thick, add water a tiny drop at a time; if it’s too thin, add a bit more confectioners’ sugar.

Serving & Storage Suggestions

The Old Hartford Election Cake is a magnificent centerpiece, best served at room temperature. Its rich flavor pairs wonderfully with a cup of strong coffee, black tea, or even a small glass of sherry.

Serving: Slice the cake into generous portions. The glaze will harden slightly as it cools, creating a beautiful sheen. You can serve it as is, or perhaps with a dollop of lightly sweetened whipped cream for an extra touch of indulgence.
Storage: This cake keeps remarkably well due to its ingredients. Store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. If the weather is particularly warm, or if you have any concerns about spoilage, you can refrigerate it, though this may slightly alter the texture. To revive a refrigerated cake, allow it to come to room temperature before serving. The cake can also be frozen, tightly wrapped, for up to 1 month. Thaw overnight at room temperature.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for the Old Hartford Election Cake. Please note that these are approximate values and can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	3928 kcal
Calories from Fat	1056 kcal
Total Fat	117.3 g	180%
Saturated Fat	69.5 g	347%
Cholesterol	697.6 mg	232%
Sodium	3591.3 mg	149%
Total Carbohydrate	611.7 g	203%
Dietary Fiber	13.4 g	53%
Sugars	388.5 g	1553%
Protein	45.6 g	91%

(Note: The high sugar and fat content are characteristic of historical cakes designed for richness and preservation.)

Variations & Substitutions

While the classic recipe is a treasure, feel free to adapt it to your preferences and needs:

Nut-Free: If you need to omit the citron, you can replace it with finely chopped dried apricots or dates for a similar chewy texture, though the flavor will be different.
Alcohol-Free: As mentioned, strong black tea or orange juice can be used as a substitute for brandy in the batter.
Spice Level: Feel free to adjust the nutmeg to your liking. Some bakers also add a pinch of cinnamon or allspice for added warmth.
Citron Alternative: If you can’t find citron, candied orange peel or lemon peel can be used. Ensure they are finely chopped.

FAQs

Q: Why does the recipe call for an overnight rise for the yeast starter?
A: The overnight rise allows for a slow fermentation, which develops complex flavors and contributes to the cake’s unique, slightly chewy texture.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can. You will just need to “proof” it first by dissolving it in the lukewarm water with a pinch of sugar and letting it sit for about 5-10 minutes until it becomes foamy.

Q: My cake looks a bit dark on top. What should I do?
A: If the cake is browning too quickly during baking, you can loosely tent the top with a piece of aluminum foil. This will help it cook through without burning.

Q: How long does the cake last?
A: Due to its sugar and fat content, the Election Cake is quite stable and can be stored at room temperature for 3-4 days.

Q: What is citron, and where can I find it?
A: Citron is a large, fragrant citrus fruit whose peel is often candied and used in baking. You can typically find it in the baking aisle of well-stocked supermarkets or specialty food stores.

Final Thoughts

The Old Hartford Election Cake is more than just a recipe; it’s a tangible link to our past, a culinary artifact that speaks of community, tradition, and the simple joy of sharing good food. As you bake this cake, I hope you’ll feel a connection to those who gathered on Election Day, perhaps discussing politics, enjoying the militia parade, and savoring a slice of this special treat. Bake it with love, share it with friends and family, and let its rich history and comforting flavors transport you. I’d love to hear about your baking adventures and how you enjoy this piece of edible heritage!

Old Hartford Election Cake Recipe