Long before women were granted the right to vote (the 19th Amendment was ratified on August 26, 1920), they were helping bring men out to cast their vote. One might ask how this was accomplished? Meet the “Election Day Cake”.
The City of Hartford, CT notes expenses for “sundries” including “cake” in 1771 and paid a Mrs Ledlie for making it. In the colonies, this cake would have been served for mustering, a time for men to assemble and practice militia skills. However, after the American Revolution, the cake was served on election days. Amelia Simmons’ American Cookery, from 1796, provides a written recipe for the cake:
“Thirty quarts of flour, ten pound butter, fourteen pounds sugar, twelve pounds raisins, three dozen eggs, one pint wine, one quart brandy, four ounces cinnamon, four ounces fine colander seed, three ounces ground alspice; wet the flour with milk to the consistency of bread over night, adding one quart yeast; the next morning work the butter and sugar together for half an hour, which will render the cake much lighter and whiter; when it has risen light, work in every other ingredient except the plumbs, which work in when going in the oven.”
Men journeyed to towns to cast their vote and waited there for the results to be announced. Women provided these cakes, baking them in large community ovens and vying for the right to be deemed the best cake maker. One can only imagine that women also counseled their husbands on how to vote. Abigail Adams, in her letter dated March 31, 1776, wisely advised John Adams “…to remember the ladies,” when the Continental Congress was writing their new Code of Laws.
A modern challenge has been set by the bakers Susannah Gebhart and Maia Surdam of OWL Bakery in Asheville, NC in their campaign, “Make America Cake Again.” Participating bakeries will be selling and serving a modern version to patrons during the election season and donating a percentage of the proceeds to The League of Women Voters. In the autumn issue of the journal Comestible, Sarah Owens of BK17 Bakery, a participating baker, provides a recipe for the cake, noting that this cake is made with a sourdough starter.
Do you have a sourdough starter in your refrigerator? If not, see recipe below. If so, now is the time to muster, bake that Election Day cake, cast your ballot and invite your friends around to await the results.
Note: A basic sourdough starter: combine 1 tablespoon dry yeast, 2 ½ cups warm water, 2 teaspoons of sugar, honey or molasses, and 2 ½ cups of flour. Mix well and pour contents into a sealable glass jar and cover accordingly. Let it ferment for five days, either on your counter or in the refrigerator, stirring daily, and then keep refrigerated, using a cup or so of the starter regularly for your breads. You can feed this starter simply by adding flour, water and a bit of sugar from time to time.
https://whatscookingamerica.net/History/Cakes/ElectionCake.htm Accessed on 11/1/2016 and used for the chronology of “Election Cake.”
Abigail Adams letter transcript. Accessed on 11/1/2016, https://www.masshist.org/digitaladams/archive/doc?id=L17760331aa
Sarah Owens, “Election Cake: A Call to Bake,” Comestible Journal, Issue 3, Autumn 2016, pgs. 56-58. Please note, one can purchase the beautiful Comestible here for Owens’ recipe as well as others.
Second Note: OWL is hosting an Election Day Community Event tonight, November 1. Also their website provides recipes for the home baker. http://www.owlbakery.com/electioncake/