In pre-revolutionary America, until the end of the 18th century, election day was considered the second most important national holiday after the Day Thanksgiving On this day, mass celebrations were held with feasts, songs and dances, and the main treat of election day was yeast brandy muffin with dried fruits, nuts and spices (English Election cake). Though the tradition of celebrating election day a long time ago sank into oblivion, this amazing cake with a rich taste never will not lose its relevance. Bake it for New Year or on Christmas, pour sugar icing and enjoy its festive spicy flavor. Share with friends: 
Time: 3 hours. 45 minutes Difficulty: medium Servings: 8-10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 sachets of 7 g. active dry yeast
- 1 tbsp. warm water (approximately 40 ° C)
- 3 tbsp. flour
- 1 tbsp. dried fruits, for example, dark raisins, dried cranberries or chopped dates
- 0.5 tbsp. coarsely chopped pecans
- 1/3 Art. brandy or rum
- 3/4 Art. + 2 tbsp. l brown sugar
- 1.5 tsp ground cinnamon
- 0.5 tsp ground cardamom
- 0.5 tsp fine salt
- 165 gr. butter, room temperature + optional to lubricate the mold
- 1/4 Art. granulated sugar
- 3 large eggs, room temperature
- 1.5 tsp vanilla extract
- 1 tbsp. powdered sugar
- 2 tbsp. l milk
- Special equipment: fine sieve and round shape for a cake with a volume of 12 tbsp. with a hole in the middle.
Recipes with similar ingredients: premium flour, raisins, cranberries dried, dates, pecans, brandy, rum, cognac, sugar brown, cinnamon, cardamom, butter, sugar, eggs, vanilla extract, icing sugar, milk
Recipe preparation:
- Pour warm water into a large bowl and sprinkle with yeast. Stir several times, then let stand until the yeast dissolve and the mixture does not begin to bubble, 1-2 minutes. Sift 1.5 Art. flour in a bowl with yeast and mix until smooth masses. Cover with plastic wrap and set aside in a warm place for about 30 minutes. The dough will rise, change the texture and surface will come out large bubbles.
- Meanwhile, put dried fruit, nuts, brandy and 2 tbsp. l brown sugar in a microwave bowl, stir, until sugar dissolves, then heat until mixture is hot and seething, 1-2 minutes. Stir, then set aside to cool.
- In a medium-sized bowl, whisk the remaining 1.5 tbsp. flour, cinnamon, cardamom and salt. Generously butter round cake pan.
- When the dough rises, in a large bowl, beat with a mixer on medium speed butter with granulated sugar and the remaining 3/4 Art. brown sugar until light and lush mass, 3-4 minutes. Add one egg at a time and mix (at this point, mix may look slightly curled) and then add 1 tsp. vanilla. Stir in a dough. Reduce mixer speed to moderately low, then gradually stir in the flour mixture with spices. Increase mixer speed to medium, add fruit and nut mix with the remaining liquid and whisk so that everything is fine mix. The dough should be soft, loose and elastic, almost like a brioche dough.
- Transfer the dough into the prepared form, cover plastic wrap and put in a warm place to rise until it will not fill out the form a little more than 3/4, for about 1 hour. When the dough has almost risen, preheat the oven to 190 ° C.
- Remove the cling film from the mold. Bake a cupcake until golden crust until the tester comes out clean, 40-45 minutes. Let cool in for 30 minutes in the form of the grid. Walk small with a metal spatula between the cupcake and the walls of the mold and lay out cupcake, flat side down on the wire rack to fully cool.
- Before serving, mix powdered sugar in a small bowl, 1 tbsp. l milk and the remaining 0.5 tsp. vanilla. Gradually add more milk to make a thick, slightly dripping glaze. Pour the icing top of the cupcake so that it flows down its walls from the outside and inside the ring.
