Chum Cake

About this recipe

Auntie Tiny makes “chum” like cake. It’s an interesting variation that’s easier to prepare. You can have lots of fun changing the amount and type of rind. Even pop in the odd maraschino cherry—what the heck!


Into a bowl, break:

  • 6 extra-large eggs.

Beat with a hand mixer or whisk, and then gradually beat in:

  • 1 cup sugar,
  • 1 cup vegetable or canola oil,
  • 1 cup milk.


  • 1 cup raisins or currants (rinsed with hot water),
  • 1–1½ tsp. vanilla,
  • grated rind from 1 whole lemon,
  • juice from the same lemon,
  • 2 cups flour.

Stir everything together with a spatula or wooden spoon, and then add:

  • 6 tsp. baking powder,
  • another 2 cups flour.

Stir again until mixture becomes a thick batter. Then pour into an angel food or Bundt pan (first sprayed with Pam, or greased and floured).

Bake at 350°F for 60 minutes, or until a toothpick comes out clean.


  • Golden raisins are best.
  • Use convection if you have it.
  • You can sift icing sugar over top.
  • Try substituting orange rind and juice for the lemon, or mix in both.
  • To get the best of both worlds, when making regular chum: stop after 4 cups flour, pour half the batter into a loaf pan (to make chum cake), and continue making the other half into regular chum.
    By the way, Auntie Tiny actually uses only 5 eggs (saving 1 yolk), no raisins, and lemon extract instead of lemon rind and juice. Then she spreads a little jam on each piece and yells at Uncle Will for eating too much.

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