Election Night Fruit Cake


Election Night Fruit Cake:  From Ruth Finney, Scripps-Howard Newspaper Alliance Second Helpings, National Press Club.  This white fruit cake has been a great success at all-night gatherings to keep track of vote tabulations. I baked on in 1960 to take to the office, where we worked all night and ate a picnic supper provided by various women on the staff. Also on election day before the polls close, I find there is a big vacuum. The job of preparing and mixing the ingredients for this fussy cake is a good way to fill it.

  • 2 ½ cups sifted flour
  • ½ cup shredded coconut
  • 3 eggs
  • 1 cup milk
  • 2 ½ cups candied fruits and raisins*
  • 1 cup butter
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup chopped nuts
  • 2 cups sugar
  • ½ tsp baking powder
  • 1 tsp lemon extract


  1. Line a pan with tube in center with wax paper, greasing both pan and paper.
  2. In a mixing bowl use a generous amount of the flour to shake over fruits and nuts, stirring them around to make sure all have some flour coating.
  3. Thoroughly cream butter and sugar; beat in eggs, one by one.
  4. Sift together baking powder, salt and flour. To the egg mixture add flour mixture and milk alternately. Be sure not to forget the flavoring – vanilla and lemon. Add nuts and fruits.
  5. Spoon cake mixture carefully into tube pan so fruit will not settle to the bottom. Handle the pan carefully. Bake at least 1 ½ hours in a slow oven – 225 degrees. If top starts to get too brown before cake is cooked through, place a lid or cookie sheet over it. Cake is best eaten when freshly cooked. *Choose among these: Dark seeded or white seedless raisins; candied pineapple, orange and lemon peel; cherries, citron. Or use mixed fruit as combined in little jars. But don’t forget some raisins.