This cake isn't like any other cake you've probably had. It started as an election day tradition way back when. It's risen with yeast and eggs. It's less rich and sweet compared to other cakes., with a slightly bread-like quality while still being very...cake. To me, it’s like a less-sweet pound cake stuffed with fruit and nuts. The texture is lovely—soft yet hearty. Fresh yeast works best for this recipe. I've made it with osmotolerant instant yeast, but it didn't have the same energy as the fresh yeast. I got a much better texture and rise from the fresh stuff. You can play with the spices in the cake, but do not put cinnamon in the cake batter. Cinnamon will significantly slow (or even stop) the yeast.