Gumdrop Cake
Submitted by furf25
Gumdrop cake studded with jewel-toned candies and plump raisins, kept moist with applesauce and warmed by cinnamon, nutmeg, and lemon zest. A retro Christmas loaf that slices like stained glass.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minSlice into this loaf and the colors do the talking: ruby, emerald, gold, and orange gumdrops tucked into a tender crumb that’s been kept moist with a full cup of applesauce. It’s a retro Christmas cake that earned its place on cookie tins and church bake sales, and applesauce is the reason it stays soft for days. Cinnamon and nutmeg bring the holiday warmth, while a hit of fresh lemon zest cuts through the candy sweetness.
The trick that makes or breaks this cake: toss the chopped gumdrops and raisins in ½ cup of flour before folding them into the batter. That coating is what stops them from sinking to the bottom. Skip the black gumdrops too, they bleed muddy streaks through the crumb and ruin the stained-glass look.
Pro Tips
- Cut gumdrops with kitchen shears dipped in cold water so they don’t stick to the blades
- Line your loaf pan with buttered parchment so the cake lifts out cleanly without tearing the candy bits
- The cake actually improves after a day wrapped in foil, the flavors meld and the crumb tightens
- Test for doneness with a knife rather than a toothpick, the gumdrops will gum up a toothpick and give a false reading
- Store wrapped tight in the fridge up to two weeks, or freeze for longer
Variations
- Swap raisins for dried cranberries for a tarter, more festive bite
- Add ½ cup chopped walnuts or pecans for crunch against the chewy candy
- Brush the cooled loaf with a thin lemon glaze made from juice and powdered sugar
Ingredients
Directions
Preheat the oven to 350℉ (180℃). Cut the gumdrops into small pieces leaving out the black ones. In a small bowl, toss with the raisins and ½ cup flour. Reserve.
In a separate bowl, combine the baking powder, baking soda, cinnamon, nutmeg, and salt with the remaining flour.
In a large bowl, cream the butter until light and fluffy. Gradually beat in the sugar. Beat in the eggs, one at a time. Stir in the applesauce, flour mixture and lemon rind. Fold in the gumdrop and raisin mixture.
Butter a 9 X 5 inch loaf pan and line with buttered wax or parchment paper. Pour in the batter.
Bake for 1 to 1½ hours or until knife inserted comes out clean.
Turn out the cake and let it cool completely. Wrap well with foil and store for 1 to 2 weeks in the refrigerator. Freeze if keeping longer than 2 weeks.
Makes 1 loaf.
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