election cake

This afternoon I made Election Cake, based on the 1796 Amelia Simmons recipe:

Thirty quarts flour, 10 pound butter, 14 pound sugar, 12 pound raisins, 3 doz eggs, one pint wine, one quart brandy, 4 ounces cinnamon, 4 ounces fine colander [sic] seed, 3 ounces ground allspice; wet the flour with milk to the consistence of bread overnight, 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 rise light work in every other ingredient except the plumbs, which work in when going into the oven.

My version (sized for a party, not an entire election) is as follows:

Dissolve 4 1/2 tsp. yeast in 6 tbsp. warm water. Add 2 cups milk, then slowly mix/knead in 6 cups of flour. Knead the resulting dough for about ten minutes. Set aside to rise for an hour (presumably 30 quarts of flour would need more time.) Cream 2 sticks of butter (half a pound) with 1 1/2 cup of sugar. Mix in an egg, 4 3/4 tsp. red wine, 3 tbsp. + 1/2 tsp. brandy, a teaspoon each of cinnamon and ground coriander, and about three-quarters of a teaspoon of allspice, along with a pinch of salt. Combine the butter mixture with the dough mixture, then stir in about 9 ounces of raisins. (Hard work! I used the dough hooks on my hand mixer.) Divide batter between 2 buttered loaf pans. Set aside to rest for forty-five minutes, then bake until a skewer inserted in the center comes out clean. (I used a 375-degree oven, and it took about an hour and a half, ending with a very dark crust-- a cooler oven might be better.)

The result is not unlike a superior bakery scone: sweet for a breakfast but plain for a dessert, and inclined to break into large crumbs.