Apricot and Cherry Election Poundcake

Apricot and Cherry Election Poundcake

With the upcoming 2016 Presidential Election coming up, I wanted to make something special for the November 8th Election Night Dinner I'm making. I had heard about an election cake that used to be made around election time a long time ago from one of my mom's old cookbooks. First, I tried a traditional yeasted version, but it ended up tasting more like very dry bread. Back to the drawing board on that one! 

Then, I thought that a light pound cake with some of the same dried fruit that the yeasted version of the cake had would be much tastier. I was right & am so delighted with this version. I hope that you stop by for some on election day, or if you live too far from me, you will make your own. 

Enjoy! 

Apricot and Cherry Election Pound Cake

Adapted from "Vanilla Pound Cake" from Gluten Free Baking Classics by Annalise G. Roberts

Makes one 9 inch bundt cake

--melted coconut oil to brush bundt pan--

1 1/2 cups gluten free flour mix

2 1/2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon nutmeg

3 large eggs

1 cup organic sugar

1 cup plain Greek yogurt or coconut yogurt for a dairy free version

1/3 cup coconut oil

1 teaspoon vanilla extract

1/3 cup dried apricots, finely chopped

1/3 cup dried cherries, finely chopped

Glaze: 

1 cup powdered sugar

1 tablespoon lemon juice

4 tablespoons coconut milk

 

1. Heat the oven to 350F. Make sure there is a rack in the center of the oven. 

2. Brush melted coconut oil on the inside of a bundt pan. If your pan is highly detailed, like mine, make sure to brush every surface inside with the coconut oil. 

3. In a medium bowl whisk together: gluten free flour mix, baking powder, xanthan gum, spices and salt. Set the bowl aside. 

4. In the bowl of an electric stand mixer, beat the eggs at medium high speed. Then, slowly add sugar about 1 tablespoon at a time. Beat the mixture until it is light and thickened. 

5. Add in the flour/spice mixture, yogurt (Greek or coconut yogurt), coconut oil and vanilla. Beat the mixture at medium low speed for about 30 seconds or until thoroughly combined. 

6. Spread batter into the prepared pan. Place on the center rack of the oven. Bake for 35-45 minutes or up to 50 minutes or until a toothpick in the center comes out clean. If you use a convection oven it will take less time to bake. Most conventional ovens used need to leave the cake in the oven for at least 45 minutes. 

7. Let the cake cool in the pan for 10 minutes, then invert it carefully onto a cooling rack. Let the cake cool. Then, whisk together the glaze. Spoon a thin layer of glaze all over the cake. Slice and serve! Yum! This cake may be made 1 day ahead. You may wrap it and store it in the fridge. 

Enjoy!