Go Back

Hartford Election Cake with Rum-Soaked Fruit

This old-fashioned cake features a delightful blend of rum-soaked fruit, spices, and nuts, providing warmth and comfort for family gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 3 hours 15 minutes
Cook Time 40 minutes
Total Time 3 hours 55 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American, Baking
Calories: 490
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup whole milk, warmed to 110°F Use whole milk for a softer crumb.
  • 1 tablespoon active dry yeast Make sure it foams in the warm milk.
  • 1 cup mixed dried fruit (raisins, chopped dates or dried cherries) All raisins is fine; soak in rum and orange blossom water.
  • 3 tablespoons dark rum Optional: swap with orange juice for a non-alcoholic version.
  • 1 tablespoon orange blossom water Or use 1 teaspoon Fiori di Sicilia, or 1/2 teaspoon orange extract plus 1/2 teaspoon vanilla extract.
  • 3/4 cup packed brown sugar Dark brown sugar preferred for richer flavor.
  • 8 tablespoons butter, softened 1 stick.
  • 2 large eggs Large eggs needed for batter.
  • 3 1/4 cups all-purpose flour, sifted Use bread flour for a chewier texture, if desired.
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1 cup chopped walnuts Can swap for pecans.
  • Softened butter and flour, for the pan
For finishing
  • 3 tablespoons melted butter
  • 3 tablespoons granulated sugar

Method
 

Activate the Yeast
  1. Stir the active dry yeast into the warm milk and set it aside. Wait until it starts to foam, indicating the yeast is ready.
Soak the Fruit
  1. Place the dried fruit in a bowl with the dark rum and orange blossom water. Let it soak while you prepare the batter.
Make the Batter Base
  1. In a stand mixer with the paddle attachment, beat the softened butter and brown sugar on medium speed for about 2 minutes. Then add the eggs and beat for 2 more minutes.
  2. Drain the soaked fruit over the bowl to include the soaking liquid, and set the fruit aside for later.
Add the Dry Ingredients and Rise
  1. Sift the flour with the salt, allspice, cinnamon, and coriander. Switch to the dough hook, add the flour mixture and the yeast milk alternately, mixing until just combined.
  2. Scrape the dough into a large bowl, cover it with a towel, and let it rise in a warm place for about 2 hours or until doubled.
Fold, Pan, and Bake
  1. Generously butter and flour a 10-inch Bundt pan.
  2. Gently fold the walnuts and drained fruit into the risen dough by hand.
  3. Transfer the dough to the pan, cover, and let it rise for about 1 more hour.
  4. Heat the oven to 350°F and bake on the middle rack for about 40 minutes, until a toothpick comes out clean.
Finish and Serve
  1. Brush the warm cake with the melted butter and sprinkle it with the granulated sugar. Serve warm or slice and toast with butter.

Notes

Store the cake wrapped well at room temperature for 2 to 3 days or in the refrigerator for about 5 days. For freezing, wrap tightly for up to 2 months. Toast slices in a skillet or microwave to reheat.