#makecakenothate

Election Cake

Inspired by OWL Bakery in Asheville, NC and "Rare Bits: Unusual Origins of Popular Recipes" by Patricia Bunning Stevens

Part 1: Sponge 1 cup milk heated, then cooled to about 70 degrees F 1/4 teaspoon (1g) instant yeast (i used 1 envelope of active dry) 1 1/2 cups all-purpose flour

Stir milk and yeast together until thoroughly mixed, then add the flour, stirring until very smooth and consistent. Scrape sides of the bowl, cover damp towel or plastic wrap and let ferment for a few hours. When ready to use, the stone should be slightly bubbly and foamy at the top.

While the sponge is forming, it’s a good time to soak dried fruit: 1 cup of dried fruit (use what you have on hand — I used a mix of dried crans and blueberries) covered with alcohol, fruit juice, cider or brewed tea. (I used fruit juice). You can do this for several hours in advance. You’re looking for the fruit to plump. (I did not warm the soaking liquid but you could do that to expedite the plumping.)

Part 2: Cake Dough/Proofing and Baking Equipment: 10-inch Bundt or tube pan

1 1/2 cups all-purpose flour, plus more for dusting the pan 2 to 2 1/2 teaspoons spice blend (I used 1 star anise, 1 cinnamon stick, 1/4 teaspoon black peppercorns and 2 cloves + ground myself. I also ground about 1/4 teaspoon nutmeg and cardamom. 3/4 teaspoon fine sea salt

1/2 cup unsalted butter plus more for greasing the pan 3/4 cup granulated sugar 3 large eggs 1/3 cup whole-milk plain yogurt (I used Greek) 1/4 cup honey 1/2 cup walnuts or pecans (optional)

In a medium bowl, combine the flour, spices and salt, and give it a good stir.

Lightly grease and flour the Bundt pan.

Using a stand mixer with a paddle attachment or a hand-held electric beater, cream the butter very well. Add the sugar, mixing until very light and malleable. Add the eggs one at a time until blended, followed by the yogurt and honey.

Add the sponge and mix until just incorporated, being careful not to over-mix. Add the flour mixture in thirds. At this point, you may want to stir by hand with a rubber spatula. Flour flecks should not be visible.  Thoroughly drain the dried fruit, then add to the dough, gently folding with a rubber spatula. Add the nuts, if using.

Pour the dough into the prepared pan. Cover with plastic and let it rise for about 90 minutes. The dough should be about three-fourths the way up the pan.

Preheat the oven to 375 degrees F. Bake the cake for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 30 minutes, or until a skewer inserted in the middle comes out clean. Cool for about 30 minutes before inverting. Cool completely before serving.