Election Cake Recipe
Here is a well sought after recipe of Election Cake. If it is an impressive Dessert that you require, then this dish is the answer. You will definitely come back and thank me for sharing this Election Cake recipe.
Ingredients
1 envelope active dry yeast
1/4 cup very warm water
1/2 cup milk
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
2 eggs
3 1/2 cubs all purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon salt
3/4 cup raisins
8 figs, finely chopped
3/4 cup 10X (confectioners'powdered) sugar
1 tablespoon hot water
1/2 teaspoon vanilla
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.
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.
