You’ll need a 10-inch bundt pan to make this Election Cake. Generously spray the pan with baking spray.

Measure out your flour and brown sugar, then reserve 1 tablespoon flour and 2 tablespoons brown sugar in separate bowls.

Add the milk to a pot over medium heat. Heat to 110 degrees F (an instant read thermometer helps here).

Pour into the bowl of a stand mixer and sprinkle with the yeast and 1 teaspoon sugar.

Let sit until foamy, about 5 to 10 minutes.

Zest the lemon over the mixture, then add in the eggs, nutmeg, salt and remaining flour and brown sugar. Stir until a spatula until it resembles a shaggy dough.

Fit the mixer with a dough hook and knead on slow until a smooth dough forms, about 3 minutes.

Scrape down the sides of the bowl, then add in the softened butter. Knead on low until the butter is incorporated and the dough is smooth, sticky and elastic, about 10 minutes.

Cover the bowl with plastic wrap and set in a relatively warm location (~75 degrees F) to let rise for 1 hour.

While waiting for the dough to rise, add the raisins and dried cranberries to a small bowl. Add in the brandy and mix to combine. Cover for 1 hour.

After 1 hour, uncover the dried fruit mixture and stir in the reserved flour and brown sugar, vanilla extract, cinnamon, ginger, allspice, and cloves.

Stir the spiced fruit mixture into the dough using a spatula.

Scrape the dough into the prepared bundt pan and smooth the top. Cover with plastic wrap and let rise in a relatively warm location (~75 degrees F) and let rise until the dough springs back when you push on it, about 1 1/2 hours.

Preheat your oven to 350 degrees F.

Add the bundt pan to a cookie sheet and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 5 minutes.

While waiting for the cake to cool, juice the zested lemon into a small bowl. Add in the confectioners’ sugar, a pinch of salt, and 1 tablespoon brandy, whisking to combine.