MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Election Cake
Categories: Cakes, Desserts, Fruits, Nuts, Dairy
Yield: 24 Servings
2/3 c (160 mL) warm water
1/2 oz (13 g) active dry yeast
3 2/3 c (470 g) + 1 tb A-P flour
1 c (225 g) unsalted butter;
- softened, more to grease
- pans
2 lg Eggs; beaten
2 c (200 g) firm packed light
- brown sugar
1 c (240 mL) buttermilk
1 ts Baking soda
2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Mace
1/2 ts Ground nutmeg
1 ts Salt
1 1/3 c (220 g) raisins
1 c (110 g) chopped pecans
Pour the warm water into a large bowl and sprinkle the
yeast on top. Stir, then let stand for 5 minutes to
dissolve.
Add 1 cup (130 g) of the flour and beat until well
blended. (The mixture will be quite stiff.) Add the
butter and beat until smooth. Add the remaining 2 2/3
cups (340 g) flour, plus the eggs, light brown sugar,
buttermilk, baking soda, spices and salt; beat for 3
minutes.
In a small bowl, toss the raisins and pecans with the
remaining 1 tablespoon flour until coated, then stir
them into the batter until distributed.
Using butter, grease two 8-1/2 x 4-1/2" loaf pans.
Divide the batter evenly between both pans, then cover
loosely with towel and let rest for 1 1/2 hours.
Set oven @ 350°F/175°C. Bake the cakes until a toothpick
inserted into the center tests clean, about 1 hour or up
to 1 1/4 hours. Remove from oven and let cool in the pan
for 5 minutes. Turn the cakes out onto a wire rack and
let cool completely before slicing and serving.
Recipe from: Marion Cunningham
Adapted by: The New York Times
RECIPE FROM:
https://cooking.nytimes.com
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