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Election Cake

List of Ingredients

1 C. currants, soaked overnight in tightly closed jar in 1/2 C. brandy)
1 Tbl. Sugar
3/4 C. scalded milk
1 yeast cake
1/4 C. warm water
1 C. flour, unsifted
1/2 C. butter
1 C. sugar
2-1/4 C. sifted flour
1/2 Tsp. Salt
1/4 Tsp. Mace
1 Tsp. Cinnamon
1 egg, whole
1 Tsp. Grated lemon rind
2 Tsp. Lemon juice




Recipe

To the scalded milk add 1 Tbl. Sugar. Cool.
Dissolve the crumbled yeast in warm water and
add to milk. Add unsifted flour and beat until well
blended. Let rise in warm place until it has doubled
in bulk, about 1 hour. Cream butter and sugar until
very light. Drain brandy from currants. Place
sifted flour, alt, mace and cinnamon in sifter. Add
egg to creamed mix and beat until light. Stir in
lemon rind and juice. Add yeast mix and beat
thoroughly. Add currants, retaining the brandy for
later. Sift in flour, add brandy, beat well. Place in
tube pan or well greased 9x5 loaf pan . Cover with
cloth and place in warm place away from draft.
Allow to rise until double in bulk. The mix rises
very slowly and make take 4-6 hours to double in
bulk. Bake at 375 for about 45 minutes. Cool in
pan briefly. Turn out on rack and allow to cool.
Brush with lemon or orange glaze.

Mary Todd Lincoln
"The First Ladies Cook"
Book