One of the earliest recipes for Election Cake was by Amelia Simmons in her 1796 cookbook, "American Cookery". The recipe called for:
"Thirty quarts flour, 10 pound butter, 14 pound sugar, 12 pound raisins, 3 dozen eggs, one pint wine, one quart brandy, 4 ounces cinnamon, 4 ounces fine colander seed, 3 ounces ground alspice, wet flour with milk to the consistence 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 rise light work in every other ingredient except the plumbs, which work in when going into the oven."