Gumdrop Cake
A moist version of a classic gumdrop cake.
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
gumdrops
|
*
|
| ½ | cup |
raisins, seedless
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
applesauce
|
|
| 1 |
lemon
Zest, grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
gumdrops
|
*
|
| 118 | ml |
raisins, seedless
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
applesauce
|
|
| 1 | each |
lemon
Zest, grated |
*
|
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.
