Connecticut Election Cake
|Water||1 Cup (16 tbs)|
|Active dry yeast/2 cakes compressed yeast||2 Tablespoon (2 Package)|
|Granulated sugar||1 Cup (16 tbs)|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Cake flour||2 3⁄4 Cup (44 tbs), sifted|
|Salt||1 1⁄4 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Shortening||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Currants/Seedless raisins||1⁄2 Cup (8 tbs)|
|Diced candied pineapple||1⁄2 Cup (8 tbs)|
|Diced candied orange peel||1⁄4 Cup (4 tbs)|
|Fruit frosting||1 Cup (16 tbs)|
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm water (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cakes into 1/4 cup water.
Let stand for a few minutes; then stir until dissolved.
Add 1 teaspoon granulated sugar and let stand until frothy, 5 to 10 minutes.
Pour 1/2 cup boiling water over brown sugar.
Cool to lukewarm; add yeast and all-purpose flour.
Beat until smooth.
Cover and let rise for 30 minutes.
Sift 1 cup granulated sugar, cake flour, salt, and spices into large bowl.
Add all remaining ingredients except fruit and beat for 3 minutes.
Add yeast mixture and beat for 1 minute.
Let rise in greased 9-inch tube pan until light, about 1 hour.
Bake in preheated moderate oven (375°F.) for 50 to 60 minutes.
Cool for 20 minutes in pan.
Invert on rack and cool.
Spoon frosting over cake, letting it run down sides.