Gumdrop Cake Recipes

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:

• 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:

• 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:

• 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.

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:

• 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.

Steps:

• Preheat oven to 300° Dissolve baking soda in 1 tsp hot water.
• Cream butter and sugar in mixing bowl.
• Add applesauce, dissolved baking soda and eggs.
• Add 2 C flour, cinnamon, cloves, salt.
• Mix nuts, raisins and gumdrops in separate bowl.
• Sift remaining 2 C flour over gumdrop mixture then add to the creamed mixture.
• Grease and flour an angel food cake pan.
• Pour batter into pan and bake 2 hours.

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 300 degrees F (150 degrees C). Grease 2 loaf pans.
• Place raisins into a large saucepan, cover with water, and bring to a boil. Cover and reduce heat to medium; boil until raisins are plump, about 5 minutes. Drain and transfer to a large bowl.
• Stir 1 cup flour into raisins and add gum drops and walnuts; mix to coat ingredients with flour. Beat butter, brown sugar, and eggs together in a separate bowl until creamy; mix in applesauce. Stir remaining 5 cups flour, salt, cinnamon, cloves, and allspice into batter. Dissolve baking soda and hot water in a small bowl and stir into batter. Fold floured raisin mixture into batter. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until golden brown, 2 1/2 hours.

Steps:

• Using a pastry cutter or fork or whatever you''ve got combine the sugars and butter together until they are like crumbs. (You can use all white or all brown sugar if you like.).
• Combine the eggs and vanilla with the sugar mixture.
• Take about 1/4 cup of your flour and coat your gumdrops so they do not sink to the bottom of your cake. Use the remaining flour for the next step.
• Sift the remaining flour,salt,spices,baking soda and baking powder together.
• With a mixer or by hand add your flour mixture and milk to the egg and sugar mixture until well mixed. I let it mix for several minutes with the electric mixer.
• Add your gumdrops to the mixture and combine by hand as the gumdrops tend to get beat up with the electric mixer.
• Add mixture to 2 loaf pans or one bundt pan that has been greased and floured.
• Put in oven preheated to 300F for about 2 hrs.Test with toothpick to see if it is done.(wet toothpick not done, dry done)
• Note: Do not fill your pan more than 3/4 full as these cakes do rise.
• I have found that the gumdrops do not sink in the cake but they don't rise with the cake either. Try saving a few of the gumdrops and putting them on top of the cake and just pushing them in after you have put the batter in the pan.
• Experiment with the flavors. I found some fruit flavored gummies that are excellent in this recipe. I've also seen wine gummies that I plan to try in my next cake.The spices that I listed are what I like. You may not have the same taste so don't be afraid to add more or subtract some. I have made these with out some of the spices listed and they turned out great.
• If you find your cake is getting too dark before your cooking time is up you can cover the top with tinfoil or brown paper for the last 1/2 hour of cooking.
• These cakes freeze well and just seem to get better after sitting well wrapped in a cool pantry for a week or two.
• Enjoy.

Steps:

• Chop fruit, gumdrops.
• Yes even the black ones they give an anise flavour.
• Sift flour, baking soda.
• Pour one cup over the chopped gumdrops and raisins.
• Cream crisco, sugar, and egg yolks, well.
• Mix liquid alternating with the dry ingredients.
• Add the gumdrop mixture.
• Beat the egg white until stiff.
• Fold egg whites beaten into the cake batter.
• Line 6 loaf pans with foil.
• Bake in preheated oven 2 1/2 hours- 3 hours at 275 degrees F.
• Remove from oven and let cool.
• Rewrap cooled cakes in the same foil from the pans then double wrap in saran wrap.
• When left for two weeks, foil will come away very easy.
• Note glazed cherries may be used as part of the raisins or gumdrops.
• But a total of 10 pounds fruit should be used.

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.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, applesauce and vanilla (batter will appear curdled). Remove black gumdrops and save for another use. In a large bowl, combine the gumdrops, pecans, dates, raisins, cherries and 1 cup flour; toss to coat. Combine the baking soda, cinnamon, pie spice and remaining flour; gradually add to the creamed mixture. Fold in gumdrop mixture. , Pour into two greased 9x5-in. loaf pans. Bake at 300° for 45 minutes; cover loosely with foil. Bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.