Home & Texture loves a good cake recipe, and this particular one will make you want to exercise your right to dessert. Meet the election cake – the OG of patriotic pastries.

The origins of this cake recipe trace back to pre-Revolutionary Hartford, Connecticut. Created by American writer Amelia Simmons, she wasn’t just fired up about voting; she had a sweet tooth, too. The freedom-loving baker took action by creating a cake recipe so rich and yeasty that it could practically run for office itself.

However, don’t be fooled. This isn’t your average “I Voted” sticker, folks. Election cake embodies civic duty with a dash of cinnamon and a sprinkle of participatory democracy. It’s been raising spirits (and blood sugar) on Election Day since before America was even America.

What’s in an Election Cake?

The cake’s recipe typically includes dried fruits such as raisins and cranberries, though bakers also use currants, dates, or dried apricots. Bakers often soak these fruits in brandy, which preserves the cake and enhances its flavor over time.

Election cake’s distinctive taste is a blend of warm spices, including nutmeg, cinnamon, ginger, allspice, and clove. As it bakes, these aromatic spices fill the kitchen with a comforting fragrance, making baking this cake a truly sensory experience.

So, ahead of November 5 (Election Day), we’re giving you access to our election cay recipe (with a twist) to help you get into the mood of rocking the vote — if you haven’t already done so. Whether you’ve cast your ballot early or are gearing up for Election Day, this patriotic pastry is the perfect way to celebrate the civic engagement.

Election Cake Recipe

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 3/4 cup milk
• 1/4 cup brandy
• 1 cup raisins
• 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat the oven to 350°F. Grease and flour a 9-inch tube pan.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. In a small cup, combine the milk and brandy.
6. Alternately add the flour mixture and milk-brandy mixture to the butter mixture, beginning and ending with the flour mixture.
7. Fold in the raisins and nuts, if using.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.