Cherry Raisin & Walnut Holiday Cake
In our family this cake is actually called, “Yum Yum.” It was passed down from grandma and we don’t know where she got it, so if you know where it comes from, please leave a comment so we can give credit. This is similar to a fruit cake, as in there is fruit in it, but the similarity ends there. This cake is moist and delicious and a family favorite for holidays. It lasts well and freezes well. For this bake, I used small loaf pans, but traditionally it is baked in a bundt or angel food pan. With small loaf pans, you can wrap finished loaves in plastic wrap, put a bow on top and share it with friends and family.
AuthorTeresaFirst make up the following mixture, as it has to be completely cool before proceeding.
In a medium saucepan mix the sugar, 1 and 2/3 cup water plus 1/3 cup cherry juice from the maraschino cherries (or you can try 1 and 1/2 cup water plus 1/2 cup cherry juice), raisins, butter and cinnamon. You will need to purchase at least a 16oz size jar of maraschino cherries.
Bring the mixture to a low boil and simmer for five minutes. Then remove from heat and allow the mixture to cool to room temperature ( I often will do this the night before baking or early in the morning of the bake).
After the mixture is cooled, it will have a weird texture and "sheet" from a spoon.
Preheat your oven to 325F.
In another mixing bowl mix together the flour, baking soda, baking powder and salt. Set bowl aside.
Chop your walnuts coarsely and set aside some whole walnut pieces for decoration.
Cut about half the cherries in half and leave the rest whole.
Now take your cooled raisin, sugar cinnamon mixture and add one large egg. Beat well. Next add the walnuts, cherries and flour mixture. Mix all together into a nice batter. The batter will be thick.
Grease(butter) and then oil spray a set of small loaf pans (four). I also needed to get a muffin pan ready for left over batter. If your loaf pans are larger then mine, they may take up all of the batter. Each individual loaf pan size is 6x3 by 2" high.
Optionally, grease and oil a bundt pan or angel food pan and pour in all of the batter.
The batter should come almost to the top, but not quite, see photo (for the loaf pans, bundt and angel food pans will not come to the top). Use walnuts and cherries to decorate the top of the loaf.
Use a muffin tin if you have leftover batter. With a bundt or angel food pan, you won't have leftover batter.
Bake the loaves until a toothpick comes out clean. It will take about one hour.
A bundt or angel food pan may take 75 minutes or so (one hour and 15 minutes). Muffins will take a much shorter time, so check them earlier.
Allow the breads to cool for at least 20 minutes and then remove from the pan and allow to cool completely.
Slice and serve with butter or cream cheese. This loaf goes great with coffee for Christmas breakfast.
Ingredients
Directions
First make up the following mixture, as it has to be completely cool before proceeding.
In a medium saucepan mix the sugar, 1 and 2/3 cup water plus 1/3 cup cherry juice from the maraschino cherries (or you can try 1 and 1/2 cup water plus 1/2 cup cherry juice), raisins, butter and cinnamon. You will need to purchase at least a 16oz size jar of maraschino cherries.
Bring the mixture to a low boil and simmer for five minutes. Then remove from heat and allow the mixture to cool to room temperature ( I often will do this the night before baking or early in the morning of the bake).
After the mixture is cooled, it will have a weird texture and "sheet" from a spoon.
Preheat your oven to 325F.
In another mixing bowl mix together the flour, baking soda, baking powder and salt. Set bowl aside.
Chop your walnuts coarsely and set aside some whole walnut pieces for decoration.
Cut about half the cherries in half and leave the rest whole.
Now take your cooled raisin, sugar cinnamon mixture and add one large egg. Beat well. Next add the walnuts, cherries and flour mixture. Mix all together into a nice batter. The batter will be thick.
Grease(butter) and then oil spray a set of small loaf pans (four). I also needed to get a muffin pan ready for left over batter. If your loaf pans are larger then mine, they may take up all of the batter. Each individual loaf pan size is 6x3 by 2" high.
Optionally, grease and oil a bundt pan or angel food pan and pour in all of the batter.
The batter should come almost to the top, but not quite, see photo (for the loaf pans, bundt and angel food pans will not come to the top). Use walnuts and cherries to decorate the top of the loaf.
Use a muffin tin if you have leftover batter. With a bundt or angel food pan, you won't have leftover batter.
Bake the loaves until a toothpick comes out clean. It will take about one hour.
A bundt or angel food pan may take 75 minutes or so (one hour and 15 minutes). Muffins will take a much shorter time, so check them earlier.
Allow the breads to cool for at least 20 minutes and then remove from the pan and allow to cool completely.
Slice and serve with butter or cream cheese. This loaf goes great with coffee for Christmas breakfast.
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