Yum-yum cake- a holiday favorite!
Wow, the holidays are looming. Things are different this year. Some of us are looking forward to gathering with loved ones and resting; others are dreading a lonely time; some are sick or worried about loved ones who are sick. All of us are tired; luckily, vaccinations are coming soon.
I find myself bathed in memories of the holidays, and this year I kind of ache, nostalgic for big family gatherings, and I wanted to share a memory and a recipe. As a child, we spent time with my grandparents. My grandmother hosted Christmas holiday gatherings. Aromas of yummy things filled her house, which felt so warm as a turkey with dressing roasted, and the stove top bubbled with all the fixings. On the chest near the the window sat three delicious pies; my father loved her apple pie, and I was always so glad to see nestled between the pies grandma’s Yum Yum cake.
Yum-yum cake has always been my favorite, a rich fruit cake with raisins soaked in rum or whiskey, spiced with cloves. I am going to make one later this week. Surprisingly, it is vegan. The truth is most of my family do not like it, but I love it, and I wanted to share the recipe with you. I hope this recipe brings you some joy.
And I hope you enjoy it as much as I, and please share your favorite recipes.
So here’s to grandma and you, and I hope your kitchen soon smells yummy.
Yum yum Cake - by Aunt Margaret and Grandma Mary
The night before: cook for 5 minutes:
2 cups of water, 2 cups of raisins (or a combination of dried fruits such as apricots, figs and currents), 1 cup of sugar - once cooled add 2 jiggers or more of Brandy, Rum or Whiskey, and let it sit over night.
The next day, make the cake:
sift together
3 1/2 cups flour
2 teaspoons cinnamon
1 and 1/2 teaspoons cloves
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons oil
Mix dry ingredients with wet ingredients, pour into a greased Bundt pan, and bake at 350 degrees for 1 hour (or more)
And enjoy - I love it with cream cheese.
This is a fun recipe to play with - the original recipe called for 15 maraschino cherries and juice, so you can add them if you’d like; I’ve also added orange rind, and dates. If you’d like, you can add nuts. I also cut the sugar way back. I only use about 2/3 of a cup now.
Have fun, enjoy, and I wish you a lovely holiday.
