Elect: verb: to choose by vote, to select or pick out suffix: chosen but not inducted (e.g. president-elect), theological reference: chosen by GodElection: act of electing or choosingElector: qualified voter
Elect comes to English from the Latin electo (meaning choice). The mid-15th century first used elect, especially in its theological sense, but was also used to refer to someone selected for office or position. The first English introduction to elect came via election in 1270 (from the Latin electionem).It should be noted that before we came to know the first Tuesday after the first Monday of November as Election Day, it was known as Training Day. Interestingly, with Election Day came Election Cake! This was originally English fruitcake, but was adapted by the Puritans in celebration of Election Day. Election cake was a New England treat as early as 1771 (before the American Revolution in 1775). By 1830, Connecticut had claimed the cake as their own with Hartford Election Cake. This was not cake as we know it today, but rather a sweet bread made with yeast (baking powder and soda were not readily available). While the recipe has changed from the late 18th century to the early 20th century, it remained popular until the 1940s. Remember that during this time, voting wasn’t as simple as it is today. People who were eligible to vote traveled to voting towns (like Hartford, Connecticut). This took several days, and electors would need to lodge in town. Election Cake was given to those who voted the Straight Party Ticket. Election Cakes were huge twelve pound cakes. These cakes were doused with alcohol, such as brandy. They also distributed Election Day buns which were smaller. The earliest recipe on record is that of Amelia Simmon from American Cookery in 1796: “30 quarts flour, 10 pounds butter, 14 pounds sugar, 12 pounds raisins, 3 dozen eggs, 1 pint wine, 1 quart brandy, 4 ounces cinnamon, 4 ounces fine colander seed, 3 ounces ground allspice. Wet 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 lightly work in every other except the plumbs, which work in when going into the oven.”
There is a modern equivalent which may prove equally cumbersome:
2 cups milk, scalded1/2 cup brown sugar, tightly packed1/2 teaspoon salt1 compressed yeast cake (OR 1 (1/4-ounce) yeast packet)1/2 teaspoon nutmeg1/2 teaspoon mace3/4 cup shortening2 eggs1 1/2 cups raisins1/4 pound citron sliced thin (optional)5 cups flour, sifted1 1/2 cups sugar
Place milk, brown sugar and salt in a mixing bowl. When lukewarm add crumbled yeast cake and 4 1/2 cups of the flour; beat thoroughly and let rise overnight. In the morning cream the sugar and shortening and add. Stir in the eggs, raisins, citron, nutmeg, mace and remaining 1/2 cup flour. Mix thoroughly using hands if necessary. Place in greased bread tins lined with waxed paper and again greased. Rise until double in bulk. Bake in a moderately hot oven (375° F) until brown, about fifty minutes. Makes two loaves.
However, if you are looking for something more like cake and far simpler to prepare I recommend the following recipe:
1 1/3 cups flour, sifted 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 cup (1 stick) butter 1 cup brown sugar 1 cup sugar 2 eggs 1 cup buttermilk 1 cup rum soaked raisins, optional Glaze: 4 tablespoons butter 1 cup sugar 1 cup dark rum 1 teaspoon vanilla extract
Bring butter, eggs and buttermilk to room temperature. Preheat oven to 350 degrees F. Butter and flour 9-inch spring form baking pan. Blend first six ingredients together using wire whisk and set aside. In large mixing bowl, beat butter and both sugars for 1 minute on high speed. Beat in each egg separately. Pour half of flour mixture into batter and mix on low speed until blended. Then stir in half of buttermilk. Repeat with remaining ingredients and raisins and continue to mix slowly until flour mixture is blended. Pour batter into prepared pan and bake 30 to 35 minutes or until toothpick comes out dry when inserted into center of cake. To prepare glaze, combine butter, sugar and rum in small saucepan and stir over medium-low heat. Bring to boil and then simmer for 1 minute. Remove pan from heat and stir in vanilla. Brush glaze over top and sides of cake after cake has cooled. For more Election Day Cake recipes or any other historical cake visit: http://digital.lib.msu.edu/projects/cookbooks/index.html. My my, what an electoral day: as an elector, I am off to elect a president on Election Day after which I elect to eat Election Cake. Sources: Oxford English Dictionary, 2nd edition; Random House Dictionary of the English Language, 2nd ed. http://www.boltonnews.org/zelectionday.html; http://www.kcchronicle.com/print/287639836715121.php; http://whatscookingamerica.net/History/CakeHistory.htm