Yum-Yum Cake(Fruit Cake Without The Fruit)
A moist, spiced fruit cake without actual fruit, featuring raisins and warm spices, perfect for dessert or teatime gatherings, appealing to fruitcake lovers seeking a less dense option.
Ingredients
Instructions
- Cook the raisins in the water for 15 minutes.
- Add the remaining ingredients to the cooked raisins and water.
- Pour the mixture into a Bundt or angel food cake pan.
- Bake at 350°F for 30 minutes, then reduce temperature to 300°F and bake for an additional hour.
Tips & Substitutions
For a richer flavor, consider substituting half of the white sugar with brown sugar. You can also try using applesauce in place of some of the oleo for a lighter texture. If you want a bit of tang, add a tablespoon of lemon juice to the batter. Make sure to cool the cake completely before slicing; this helps maintain its moisture. For a delightful twist, serve slices with a dollop of whipped cream.
Serving Suggestions
This Yum-Yum Cake is perfect for any occasion, especially during the holidays. Serve it with a side of lightly sweetened whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a warm cup of Garden Tomato Juice Blend or a refreshing Slushy. You can also dress it up with a simple glaze made from powdered sugar and milk for an elegant touch.
Storage & Reheating
Store any leftover Yum-Yum Cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. If you prefer to freeze it, wrap slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, simply warm slices in the microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Yum-Yum Cake(Fruit Cake Without The Fruit) contains roughly 700 calories, with 6g protein, 103g carbohydrates, and 2g fat. It is an excellent source of vitamin C (51% of the Daily Value), dietary fiber (38% of the Daily Value), and potassium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1794mg per serving (78% 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 fresh fruit instead of raisins?
While the recipe is designed to be a fruit cake without the fruit, you can experiment with adding dried fruits such as chopped apricots or cranberries. However, be mindful that this may change the texture and moisture of the cake, so adjust the water content accordingly.
What can I substitute for oleo?
If you don’t have oleo on hand, you can use unsalted butter or coconut oil as a substitute. Both will give the cake a rich flavor. For a dairy-free option, use a vegan butter substitute to keep it aligned with vegan recipes.
How do I know when the cake is done baking?
Check the cake for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Keep in mind that baking times may vary based on your oven, so it's good to start checking a few minutes early.
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).