Grandmom'S Yum Yum Cake
Grandmom's Yum Yum Cake is a moist, flavorful dessert featuring sweet raisins infused with cinnamon and cloves. Its rich, spiced aroma makes it perfect for family gatherings or cozy afternoons. Baked to perfection in a bundt pan, it's a nostalgic treat that appeals to all ages seeking comfort in classic flavors.
Ingredients
Instructions
- Cook the raisins, sugar, cinnamon, cloves, salt, and water slowly for approximately 15 minutes or until raisins are puffy.
- Set the mixture aside to cool, then add the baking soda.
- Allow the mixture to cool completely.
- Add flour and water last, mixing well.
- Pour the batter into a greased bundt pan.
- Bake at 350°F for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider soaking the Muscat raisins in a bit of warm water or rum before cooking. If you run short on flour, you can substitute half with whole wheat flour for added nutrition. Adjust the spices to your taste; a hint of nutmeg or ginger can enhance the profile. Be sure to let the mixture cool completely before adding baking soda to ensure proper rise.
Serving Suggestions
This Grandmom's Yum Yum Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Consider serving it alongside a fresh Cabbage Vinegar Salad to balance the sweetness. It can also be enjoyed as a snack with your morning coffee or tea, making it versatile for any occasion.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week. To reheat, slice and place in a microwave for 10-15 seconds or warm in a toaster oven for a few minutes until just heated through. This will help maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmom'S Yum Yum Cake contains roughly 31 calories, with 1g protein, 7g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1493mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of raisins for this recipe?
Yes, you can substitute other types of raisins like sultanas or currants, though they may slightly alter the flavor. Darker raisins will provide a richer taste, while golden raisins will add a touch of sweetness. Just ensure you adjust the cooking time slightly if the raisins are larger or smaller.
How can I make this cake vegan?
To make this cake vegan, you can replace the water with a plant-based milk like almond or oat milk. The baking soda will still work without the addition of non-dairy ingredients. Ensure that any additional toppings, like whipped cream, are also dairy-free to maintain a fully vegan dish.
What can I do if my cake is too dry?
If your cake turns out dry, try serving it with a drizzle of simple syrup made from equal parts sugar and water. You can also top it with a fruit compote or Strawberry Jam to add moisture and flavor. Additionally, serving it with ice cream can help balance out the dryness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).