Yum Yum Cake by Loleen G.

Are you thinking: "Wow, she's all over the place on these recipes, and doing them all our of order"?  Good, that means you're paying attention.  I'm just doing them as I can since I've gotten so far behind.  I figure if I can finish by the end of the year, it will make up for my procrastination this summer.

If a recipe is called "Yum Yum", I expect chocolate, or at least some caramel or butterscotch.  This has raisins, and we all know how I feel about raisins (see the post about raisin filled cookies).  However, it is dairy free, and my little milk allergy child LOVES raisins.  Here is a picture of him eating the bread:

Since there is no way I'm going to eat it and report on how it tastes, I figure you can just see how well he likes it.  :)

As for the recipe:  I ended up cooking it about 10 minutes longer than the recipe says, since the middle was still doughy.  Also, I couldn't get it to slice and look good.  Maybe it will cut better tomorrow after it's sat for a while, but right now, there is no way it will slice "thinly".

Yum Yum Cake by Loleen G.
1/2 C shortening
12 oz raisins (or 2 Cups)
1 C brown sugar, packed
1 C hot water
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/2 t cloves
2 C sifted flour
1 t soda
1 t baking powder
1 t salt
1 t vanilla
1 t lemon extract
1 c chopped nuts

Cook raisins, shortening, brown sugar, water, and spices for 5 minutes.  Cool.  Sift together flour, soda, baking powder and salt and add to raisin mixture.  Blend well.  Stir in flavoring and nuts.  Bake at 325 degrees for 45 minutes in large loaf pan.  Slice thinly.