Election Cake

Mark Boughton Photography / Styling: Teresa Blackburn
  • Yield: 10-14 servings
  • Prep: 30 mins
  • Cook: 30 mins

There are many forms of election cake, and they include all shapes and sizes. The common theme is dense and sweet cake with a melange of spices.


1package dry active yeast (.25 ounce)
2/3cup light brown sugar, packed and divided
3/4cup 2% reduced-fat milk, warmed and divided
2cups all purpose flour, divided
1/2teaspoon salt
3/4teaspoon ground cinnamon
1/2teaspoon ground nutmeg
1/4teaspoon ground cloves
1 egg, lightly beaten
1/4cup butter
3/4cup raisins
2tablespoons granulated sugar


  1. Combine yeast, 1 teaspoon brown sugar and 1/4 cup warm milk in a small bowl. Stir and let stand 5 minutes or until yeast begins to foam.
  2. Combine 1 cup flour, remaining brown sugar, salt, cinnamon, nutmeg and cloves in a large mixing bowl. Add egg, butter, remaining milk and yeast mixture. Stir until flour is moistened. Add remaining flour and beat until well blended. Beat in raisins. Mixture will be thick.
  3. Turn into a greased 8-by-4-inch loaf pan; smooth top. Cover lightly with a towel and let rise in a warm place 11/4 hours or until batter rises to top of pan.
  4. Preheat oven to 350F.
  5. Pour melted butter over batter, spread gently with rubber spatula and sprinkle with granulated sugar. Bake 30 minutes or until a tester inserted in the center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and cool on rack.

Recipe by Jean Kressy

Nutritional Info *per serving

  • Glycemic Load 6.97
  • Calories 250
  • Fat 6g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 30mg
  • Sodium 180mg
  • Potassium 170mg
  • Carbohydrate 46g
  • Fiber 1g
  • Sugars 24g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 8%