HOLIDAY GUMDROP CAKE
This is my Mom's recipe for Gumdrop cake that she use to make, It is a family favorite. Easy to make. She always left the gumdrops whole or used the small spiced gumdrops.
Provided by Barb G.
Categories Dessert
Time 1h55m
Yield 1 cake
Number Of Ingredients 13
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.
Nutrition Facts : Calories 9407.6, Fat 271.3, SaturatedFat 130.4, Cholesterol 911, Sodium 4638.5, Carbohydrate 1686, Fiber 38, Sugar 897.5, Protein 95.2
GUMDROP CAKE
Gumdrops stud the surface of this domed cake. Icing is piped out in starburst dots. You can't go wrong -- just start piping at the bottom and work your way up.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 1 cake
Number Of Ingredients 16
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.
HOMEMADE GUMDROPS
It's super easy to make your own sweet and chewy gumdrops. Experiment with flavors to create tastes that are uniquely yours.
Provided by Stephanie Wise
Categories Dessert
Time 9h
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Serving
SIMPLE GUM DROP FLOWER CAKE
Gum drops make the petals of this incredibly easy flower cake. Use a rolling pin to roll the gum drops into petal shapes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
- Make and bake cake mix as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
- On serving plate, place 1 cake layer, rounded side down. Spread with 1/2 cup of the frosting. Top with second cake layer, rounded side up. Frost top and sides of cake with remaining frosting.
- On sugared surface, use rolling pin to roll gumdrops into oval shapes.
- Place 23 gumdrop ovals around the edge of the top of the cake, overlapping slightly. Create a second circle inside the first circle using 15 gumdrops. Repeat once more in the center of the cake with the remaining 7 gumdrops. Place a miniature marshmallow in the center of the cake to form the center of the flower.
Nutrition Facts : ServingSize 1 slice
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
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
GREAT GRANDMA'S GUMDROP CAKE
As the title suggests, this recipe has been in the family for over 100 years! Gumdrop Cake is like a light fruit cake that kids love. It makes a great gift.
Provided by ChrysalisUnfurled
Categories Dessert
Time 2h30m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Boil the raisins for 5 minutes, strain & cool.
- In a large bowl cream butter & sugar. Add well beaten eggs.
- Add 1 cup flour then applesauce & raisins, mix.
- Add the rest of the flour (2 cups), baking powder, salt & gumdrops, mix.
- Bake for 2 1/2 hours @ 300F in pan(s) double lined with foil (I recommend having a pan of water on the bottom shelf of the oven while cooking).
- DO NOT cut for at least 7 - 10 days.
Nutrition Facts : Calories 3635.7, Fat 100.1, SaturatedFat 60.3, Cholesterol 455.5, Sodium 2414.1, Carbohydrate 674.8, Fiber 15.2, Sugar 369.4, Protein 33.8
GUMDROP CAKE
This is a traditional Holiday Cake that everyone seems to have on hand at Christmas time - everyone enjoys it, and it tastes so good with a great cup of coffee or tea!!
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- Cream butter and eggs with sugar. Add flour mixed with baking powder and salt, alternately with pineapple and warm milk. Add lemon and vanilla. Dredge gum drops and raisins wirth 1/2 cup flour. Add coconut and mix.
- Bake at 325°F Place a pan of water in oven with loaves for moisture.
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