GUM DROP CAKE
I grew up with this as a boy. My mom would make this at Christmas every year for me. Oh, how I loved this.
Provided by Jim McGuire
Categories Candies
Time 2h15m
Number Of Ingredients 10
Steps:
- 1. Beat butter and sugar together and fluffy. Add eggs and beat well. Combine flour, cinnamon, and nutmeg.
- 2. Reserve 1/4 mix with gum drops and nuts. Stir remainder alternately with creamed butter/sugar mixture. Stir in gum drops and nuts and peels.
- 3. Spread batter in greased and floured tube pan.
- 4. Bake 300 degrees for 1 hour and 30 minutes.
- 5. Remove immediately from pan.....cool and wrap.
GUMDROP CAKE
This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.
Provided by susan
Categories Desserts Cakes Fruitcake Recipes
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 626 calories, Carbohydrate 105.6 g, Cholesterol 104.6 mg, Fat 20.4 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 12.2 g, Sodium 584.3 mg, Sugar 64.7 g
COLORFUL GUMDROP CAKE
I remember liking a gumdrop cake my Mom used to make, I do not have her recipe, so when i saw this one in a magazine i hung onto it,have not made it yet, but it sounds good. Would be nice at Christmas time for the kiddies. The intro to the recipe recommends using sugar coated gumdrops that you can find in the bulk food stores and using only the red, green, white & yellow ones.
Provided by Rhonda J
Categories Dessert
Time 1h25m
Yield 1 9x5 inch loaf.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 5302.1, Fat 142.1, SaturatedFat 93.9, Cholesterol 684.1, Sodium 2810.4, Carbohydrate 971.3, Fiber 12.1, Sugar 602, Protein 46.3
GUMDROP CAKE
I don't use baking gums for this. Those things are horrid. If you wouldn't eat them right out of the bag, don't bake with them. Don't use any black ones. Ganong are the best-they don't make black ones. The easiest way to cut them is with scissors dipped in flour.
Provided by cuisinebymae
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 11
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.
Nutrition Facts : Calories 7723.8, Fat 272.8, SaturatedFat 143.3, Cholesterol 1579.7, Sodium 2457.5, Carbohydrate 1250.6, Fiber 10.6, Sugar 771.5, Protein 80.1
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