No one told me there would be cake when I signed up to vote, but historically Election Cake was an important part of doing your civic duty in Connecticut as early as colonial days. If you're going to rock the vote, I see no reason to do so sans cake. In anticipation of Election Day, this seems like a good time to revive a noble eating tradition.
'election cake' on Serious Eats
The earliest recorded version of Election Cake was published by Amelia Simmons in the second edition of her book American Cookery. Alas, Ms. Simmons' recipe isn't of much practical use for the modern home cook—it calls for 30 quarts of flour, 10 pounds of butter, 14 pounds of sugar, 12 pounds of raisins, 3 dozen eggs, 1 pint of wine, and 1 pint of brandy, among other ingredients.
Editor's note: St. Louis food writer Ann Lemons Pollack, our friend and longtime reader of Serious Eats (where she goes by Lemons), shared this blog post and recipe with us. I'll let her talk about its significance when it comes...