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Connecticut Election Cake

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Ingredients
  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
  Eggs 3
  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)
Directions

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.
Add fruit.
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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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