Yum Yum Cake was a recipe passed on to me by my Mother In Law, from their family. Over the years I’ve made it, this year I updated the shortening and the sugar, modernizing it if you will. And instead of regular raisins, this year it was golden raisins.
The cake itself is a dense bread, with a mellow taste. Similar recipes I have seen might have a pinch of cloves or ginger added. Some add 1 tsp of baking powder for a higher rise. Your call! The recipe itself is very flexible. Use granulated sugar or brown sugar, regular shortening, whatever dried fruit you like!
Yum Yum Cake
Add the ingredients into a large saucepan, bring to a boil, simmer for 5 minutes, then cool till lukewarm.
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp fine sea salt
Add wet to dry ingredients, mix until just combined.
Divide dough between 2 oiled standard loaf pans. Bake at 350° for 45 minutes. Let cool fully before slicing. Wrap tightly in plastic wrap. For best taste, wrap and let sit overnight before enjoying. Eat within 3 to 4 days, or freeze.