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Election Cake

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Ingredients
  Active dry yeast 1⁄4 Ounce (1 Envelope)
  Warm water 1⁄4 Cup (4 tbs) (Very Warm)
  Milk 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Eggs 2
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Pumpkin pie spice 1 Teaspoon
  Salt 1 Teaspoon
  Raisins 3⁄4 Cup (12 tbs)
  Figs 8 , finely chopped
  Confectioners sugar 3⁄4 Cup (12 tbs) (10 X Powdered Sugar)
  Hot water 1 Tablespoon
  Vanilla 1⁄2 Teaspoon
Directions

1. Sprinkle yeast over very warm water in a large bowl. ("Very warm" water should feel comfortably warm when dropped on wrist.) Stir in 1 teaspoon sugar until dissolved. Allow to rest 10 minutes, until mixture begins to bubble.
2. Heat milk, sugar and butter or margarine in a small saucepan until butter melts; remove from heat; cool slightly.
3. Beat eggs into yeast mixture with a wooden spoon, then stir in cooled milk mixture. Stir in 2 cups of the flour, pumpkin pie spice and salt; beat until well blended; beat in raisins and figs. Beat in enough of remaining flour to make a stiff dough.
4. Turn out onto a lightly floured pastry cloth or board. Knead 5 minutes, or until dough is smooth and elastic. Place in a greased bowl; turn to coat other side; cover bowl with plastic wrap. Let rise in a warm place, away from draft, 1 1/2 hours, or until double in bulk.
5. Punch dough down; turn out onto lightly floured pastry cloth or board; kneaddough several times; shape into an 8-inch ball. Place in a greased 8-inch springform pan or a greased deep 8-inch layer cake pan. Cover with plastic wrap. Allow to rise in warm place, away from draft, 45 minutes; remove wrap.
6. Bake in moderate oven (350°) 40 minutes, or until cake gives a hollow sound when tapped; remove from pan to wire rack. Cool.
7. Beat 10X sugar, hot water and vanilla in a small bowl until smooth; spread over cake.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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