Yum Yum Cake

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.

Sift together:

  • 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.

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    • Nut allergy? No nuts called for the cake 🙂 However, if one is allergic to coconut (which is classified as a tree nut, but isn’t), you can use brown sugar. And use any shortening instead. As for the flour, this is not one I have redone gluten-free. However, most quick breads change easily to a “light” texture all-purpose gf flour blend.