Election Day Cake (yeast cake with dried fruits and nuts)

Ingredients:

• 2 packets of 7 grams of active dry yeast
• 1 cup warm water (about 40°C)
• 3 cups of flour
• 1 cup dried fruit, such as dark raisins, dried cranberries, or chopped dates
• 0.5 cup pecans, coarsely chopped
• 1/3 cup brandy or rum
• 3/4 tbsp. + 2 tbsp. l. brown sugar
• 1.5 tsp ground cinnamon
• 0.5 tsp ground cardamom
• 0.5 tsp fine salt
• 165 g butter, room temperature + extra for greasing the pan
• 1/4 cup granulated sugar
• 3 large eggs, room temperature
• 1.5 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp. milk
• Special equipment: a fine-mesh sieve and a 12-cup round cake pan with a hole in the middle.

Preparation:

1. Pour warm water into a large bowl and sprinkle with yeast. Stir a few times, then let stand until the yeast dissolves and the mixture begins to bubble, 1-2 minutes. Sift 1.5 cups of flour into the bowl with the yeast and stir until smooth. Cover with plastic wrap and set aside in a warm place for about 30 minutes. The dough will rise, change texture, and large bubbles will rise to the surface.
2. Meanwhile, place the dried fruit, nuts, brandy, and 2 tablespoons of brown sugar in a microwave-safe bowl. Stir until the sugar dissolves, then heat until the mixture is hot and bubbling, 1-2 minutes. Stir, then set aside to cool.
3. In a medium bowl, whisk together the remaining 1.5 cups flour, cinnamon, cardamom, and salt. Generously grease a round cake pan with butter.
4. Once the yeast mixture has risen, beat the butter, granulated sugar, and remaining 3/4 cup brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until combined (the mixture may look slightly curdled at this point), then add 1 teaspoon vanilla. Fold in the yeast mixture. Reduce mixer speed to medium-low, then gradually whisk in the flour and spice mixture. Increase mixer speed to medium, add the fruit and nut mixture with the remaining liquid, and beat until well combined. The dough should be soft, loose, and elastic, almost like brioche dough.
5. Transfer the dough to the prepared pan, cover with plastic wrap, and let rise in a warm place until it's just over 3/4 full, about 1 hour. When the dough is almost risen, preheat the oven to 190°C.
6. Remove the plastic wrap from the pan. Bake the cake until golden brown and a tester comes out clean, 40-45 minutes. Let cool in the pan on a wire rack for 30 minutes. Run a small metal spatula between the cake and the sides of the pan and turn the cake out flat-side down onto a wire rack to cool completely.
7. Before serving, combine powdered sugar, 1 tablespoon milk, and the remaining 1/2 teaspoon vanilla in a small bowl. Gradually add more milk to create a thick, slightly pourable glaze. Drizzle the glaze over the top of the cupcake, allowing it to drip down the sides and inside the ring.