Gooey Gumdrop Cake Recipes

Steps:

• Preheat oven to 325 degrees.
• Grease and flour Bunt or angle food cake pan.
• Cream butter add eggs and sugar.
• Mix applesauce, soda, nutmeg and cinnamon together.
• Add to butter and egg mixture.
• Add gumdrops, nuts to flour and salt.
• (Mix to dredge).
• Add the flour-salt-gumdrop-nut mixture, mix thoughly.
• Pour into prepared pan and bake 1-1/2 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

Steps:

• One-Bowl Chocolate Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans and one 8-inch stainless-steel bowl, and line bottoms with parchment; butter parchment, and dust with cocoa.
• Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
• Divide batter among prepared pans and bowl. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers and 50 to 55 minutes for bowl.
• Let cakes cool on wire rack for 20 minutes, then remove and cool completely, right side up on rack. Cakes can be made in advance and stored up to 1 day in refrigerator. They can be stored 1 week in the freezer.
• Swiss Meringue Buttercream: Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
• In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
• Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
• Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.
• With serrated knife, trim the tops of layers that were baked in cake pans to be level. Brush excess crumbs away. Place bottom layer on a cake round, and use an offset spatula to evenly spread 1 1/4 cups buttercream on top. Trim the uneven top away from the layer that was baked in the bowl.
• Add domed layer, cut side down, and spread 1 1/2 to 2 cups buttercream in thin layer over entire cake to seal in crumbs. Transfer assembled and crumb-coated cake to refrigerator, and chill 30 to 40 minutes, or until buttercream is firm. For best piping consistency, keep the remaining buttercream at room temperature.
• Transfer cake to rotating cake stand for easy decorating, or place on inverted cake pan to elevate. Fill pastry bag, fitted with #6B tip, with remaining buttercream. Starting at bottom of cake, pipe 1 1/4-inch stars around the base, then add stars in horizontal rows up sides and across top to completely cover cake.
• Place one gumdrop in the center of each buttercream star, creating a colorful pattern around the cake. Chill completed cake at least one hour before serving so buttercream is firm and set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
• Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
• Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

Steps:

• Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan.
• Combine cake mix, oil, eggs, spices and vanilla.
• Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes.
• Stir in gumdrops.
• Pour into pan.
• Bake at 350°F 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 25 minutes.
• Invert onto serving plate.
• Sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.
• In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture.
• Mix well and pour into prepared pan. Bake for 1 1/2 hours.

Steps:

• Grease a 9x5 (2 L) loaf pan.
• Line with parchment paper, cutting to fit.
• In large bowl,beat sugar& butter until light& creamy,beat in the eggs,lemon rind& vanilla until fluffy.
• In a separate bowl,stir together flour,baking powder& salt.
• Gradually beat the flour mixture into sugar mixture alternately with the milk until mixture is smooth.
• Stir in gumdrops& coconut until well combined.
• Spoon into prepared pan and bake at 350 for 1-1 1/4 hrs.
• or until tester in centre comes out clean.
• DON"T OVERBAKE.
• Let cool in pan for 5 minutes.
• Turn out and let cool on wire rack completely.
• Lemon Glaze: In small bowl,whisk icing sugar& lemon juice until smooth.
• Drizzle glaze evenly over top of the cake& sprinkle with the chopped gumdrops.
• Can be refrigerated loosely covered for up to 1 week.
• If you would like to store longer, freeze the cake UNWRAPPED, then wrap carefully& store in freezer up to three months.

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

Steps:

• Cream butter and shortening together.
• Gradually beat in sugar, 1/2 cup at a time, until light and fluffy.
• Beat in eggs, one at a time.
• Combine flour, baking powder and salt.
• Cut up the gumdrops into the flour mixture and stir to coat them with the flour.
• Add vanilla and lemon extracts to milk.
• Fold dry ingredients into batter alternately with milk mixture.
• (3 dry and 2 milk additions, starting and ending with dry).
• Spoon batter into greased and floured tube pan.
• Bake at 300F for 1 hour and 20 minutes, or until done.

Steps:

• Lightly spray candy molds or miniature muffin cups with cooking spray.
• In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.
• In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.
• Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.
• Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.