GUMDROP CAKE Categories: Cakes, Holiday 1 c Gumdrops 1/2 c Raisins 2 c Flour;all purpose 1 ts Baking powder 1/2 ts Baking soda 1 ts Cinnamon;ground 1 ts Nutmeg;ground 1 pn -Salt 1 c Butter;unsalted 1 c Sugar 3 Eggs 1 c Applesauce 1 Lemon rind;of 1;grated
"Most kids don't like fruit cake, so I have devised a moist version of a classic gumdrop cake. Freeze the cake until Christmas or refrigerate up to two weeks." Preheat the oven to 350F. Cut the gumdrops into small pieces *(get your kids to do this); leaving out the black ones. In a small bowl, toss with the raisins and 1/2 c 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 1 1/2 hours or till 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 2weeks. When chopping gumdrops, wet scissors under hot water from time to time, so candy doesn't stick together. Cut in half or quarters depending on size. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
