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

  Uncle Dirty Dave's Archives

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