Election Cake: A Touch of American Culinary History

Combine four and one-half cups spelt or soft white wheat flour together with one and one-quarter cups sour milk and one-quarter cup bubbly sourdough starter until a thick dough resembling the texture and consistency of bread dough is formed. Form the dough into a round ball, place it in a bowl and allow it to rest, covered, at room temperature for eight to twelve hours.After the dough has rested for eight to twelve hours, beat one-half pound butter, one and one-quarters cup unrefined cane sugar, one-quarter cup blackstrap molasses together with one tablespoons white wine and two tablespoons brandy. Once the mixture of butter, sugar, molasses and liquor is thoroughly combined and fluffy, stir in two beaten eggs.Beat butter, sugar and egg mixture with dough, adding one tablespoon ground cinnamon, one tablespoon ground coriander, one-half teaspoon ground allspice, one-half teaspoon ground nutmeg and one-half teaspoon unrefined sea salt to the mixture, until the batter resembles a that of a thick cake then fold in dried fruit.Preheat the oven to 375 degrees Fahrenheit, allowing the dough to rise until doubled in bulk while the oven preheats.

Bake the cake in an oven preheated to 375 degrees Fahrenheit for about forty-five minutes to one hour, or until a toothpick inserted into the cake’s center comes out clean.

Serve with plenty of butter and a pint of hard cider.