Recipes
Chumbalotto |
About this recipe
This cake alone is responsible for half my weight problem. Chum is awesome; it goes great with coffee and a couple hundred relatives. P.S. You’ll never find this recipe anywhere else.
Instructions
Into a bowl, break:
- 6 extra-large eggs (saving 1 yolk for the top).
Then whisk in:
- 1 cup sugar,
- 1 cup vegetable oil,
- 1 cup milk,
- 1 cup raisins or currants (rinsed with hot water).
Add:
- 1–1½ tsp. vanilla,
- grated rind from 1 whole lemon,
- juice from the above lemon,
- grated rind from 1 whole orange or mandarin (optional),
- juice from the above orange or mandarin (optional),
- 2 cups flour.
Stir everything together with a spatula or wooden spoon, and then add:
- 6 tsp. baking powder,
- 3 cups flour (1 cup at a time).
Turn onto a flour board and knead lightly until dough no longer sticks to your fingers (just push it around a little). Add more flour as necessary (approx. 1 more cup).
Cut in two halves. Roll each into a long loaf and place on a cookie sheet sprayed with Pam.
Lightly whisk reserved egg yolk (maybe add a little water to make it thinner). Using fingers or a brush, spread yolk on top of loaves. Then make a couple of “Xs” with a knife and sprinkle ½ cup sugar over top. Bake at 350°F for 45-50 minutes, or until a toothpick comes out clean. Cool on a rack.
Notes
- Use convection if you have it.
- Try adding ¾ cup toasted and chopped almonds with the raisins.
- Each chum should be long enough to almost touch both ends of the pan.
- Golden raisins are best. Also try craisins (cranberry-raisins); they’re good too.
-
For something really great, slice chum and toast both sides in the oven (like poor man's biscotti). Then put in a cookie jar and tell people they can't have any.
