Hartford Election Cake

Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher)
1 tablespoon dry yeast
¼ cup mixed dried cranberries
¼ cup dried figs, diced
¼ cup sultanas
¼ cup dried apricots, diced
4 tablespoons dark rum
2 tablespoons orange blossom water, or orange extract, or vanilla extract
¾ cup brown sugar
8 tablespoons butter, softened (1 stick)
3 eggs, slight beaten
3¼ cups flour
¼ teaspoon salt
½ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon coriander
1 cup walnuts, chopped

Bundt pan
Butter & flour to prep pan
3 tablespoons butter, melted

1. Mix the yeast with the heated milk and set aside.
2. Mix the dried fruit with the rum and orange blossom water in a small bowl and set aside.
3. In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar for two minutes on medium speed.
4. Add eggs and beat for two more minutes.
5. Drain liquid from dried fruit and add liquid to sugar and egg mixture. Mix to combine. Reserve the fruit for a later step.
6. Sift flour into a bowl with the salt, allspice, cinnamon and coriander.
7. Transfer to a stand mixer with a dough hook.
8. Alternate adding flour-spice mixture and milk mixture to form a loose but very sticky dough. Beat only long enough to bring the dough together.
9. Pour dough into a large bowl, cover with a dish towel and let rise in a warm draft-free place for about two hours or until doubled in size.
10. While the dough is rising, liberally butter and lightly flour a 10” Bundt pan.
11. Pour nuts and dried fruit into the dough and mix by hand just until blended throughout.
12. Scrape the mixture into the prepared Bundt pan.
13. Cover with a dish towel and let rise until almost doubled in size, about an additional hour.
14. Preheat oven to 350 degrees F.
15. Bake in the center of the oven for about 40 minutes or until a toothpick inserted comes out clean.
16. Remove from oven and brush with the melted butter.
17. Glaze with rum icing. Recipe below.

RUM ICING
⅓ cup butter, softened
¼ cup milk
2 cups confectioner’s sugar
1½ teaspoon rum
1 tablespoon hot water, as needed

1. Heat butter and milk over low heat. Stir occasionally. When the butter is completely melted and the mixture combined, remove from the heat.
2. Stir sugar and rum into the butter and milk mixture. Use the hot water to adjust the icing to the thickness desired.