Election Cake

Adapted by Susannah Gebhart for OWL Bakery from Richard Miscovich’s formula.

OWL Bakery’s version of election cake reflects our place in the southern Appalachian mountains. We use flour that has been grown and stone-milled locally by Carolina Ground and local, grass-fed milk. We source other ingredients close to home as well — bourbon, dried apples, and sorghum molasses — all flavors that evoke celebration and the bounty of the food landscape of our region. Feel free to adapt this version to reflect your own tastes, family food culture, place, or historical curiosity!

Day 1 (Prepare Preferment)

Using Sourdough Starter:

240 ml whole milk ~70º F (280 g)

¼ cup active starter — 100% hydrated (75 g)

                2 ¼ cups All Purpose or whole wheat pastry flour (280 g)

OR

Using Instant Yeast:

275 ml milk ~70º F (320 g)

                ¼ tsp instant yeast (1 g)

                2 ¼ cups plus 2 Tbsp All Purpose or whole wheat pastry flour (320 g)

Combine milk and sourdough starter or yeast and mix thoroughly until starter or yeast is well dispersed in the milk mixture. Add flour and mix vigorously until the starter is consistent and smooth. Scrape the sides of your bowl and cover with a damp towel or plastic wrap. Allow your starter to ferment for 8-12 hours at room temperature. When ready to use, your preferment will have bubbles covering the surface.

Soak Dried Fruits

If you plan to use dried fruits in your cake, we recommend soaking them overnight, or for several days beforehand. Measure out your dried fruit and cover with your liquor or liquid of choice (for non-alcoholic options, try apple cider/juice, other fruit juices, or steeped teas) in a small sauce pot. Warm over low heat for a few minutes, remove from the heat, and allow to soak, covered, overnight or for several hours.

Before incorporating into your cake, strain the liquid off of the fruit. Use this fruit flavored liquid as a cordial or to make a simple glaze after the cake is baked.

Day 2 (Prepare Final Dough, Proof, and Bake)

1 cup unsalted butter (226 g)

¾ cup unrefined sugar (155 g)

2 eggs (100 g)

1/3 cup whole-milk yogurt  (85 g)

¼ cup sorghum or honey (60 g)

Preferment (560 / 635 g)

2 ¼ cups All Purpose or whole wheat pastry flour* (280 g)

2 Tbsp spice blend**  (12 g)

¼ tsp ground coriander (1 g)

¼ tsp ground black pepper (1 g)

2 tsp salt (12 g)

2 Tbsp sherry or another  - optional (30 g)

2 cups rehydrated fruit (300 g)

With a paddle attachment in a stand mixer, cream the butter very well, then add sugar, mixing until very light and fluffy. Add the eggs one at a time on medium speed. Mix in the sorghum/honey and yogurt.

Exchange the paddle with a dough hook. Add the preferment (starter or sponge) and mix until just incorporated. Combine all of the dry ingredients before adding them to liquid ingredients and mix until just incorporated, being careful not to over-mix. Gently fold in the sherry (optional) and rehydrated fruit.

Divide evenly into a bundt pan or cake rounds that have been buttered and lightly floured. OWL Bakery uses mini bundt pans, which yields 8-10 cakes. Proof for 2-4 hours, until the cake has risen by about ⅓ of its volume.

Bake at 375° F (190° C) for 10 minutes. Reduce oven temperature to 350° F (177° C) and continue baking for about 25-30 minutes, until a tester comes out clean. Cool completely before cutting and eating. You may enjoy this cake plain or topped with a simple glaze.

Notes:

*Choose high extraction flour if possible

**Create a spice mixture with warm spices like ground cinnamon, allspice, nutmeg, clove, star anise, or mace.  OWL Bakery’s house spice blend is a combination of 8 spices.