Gumdrop Cake Recipes

GUMDROP CAKE

Steps:

• Place oven rack in center of oven and preheat oven to 300°F. Grease large funnel pan and line bottom with parchment paper.
• In medium-sized bowl, dredge the cut gumdrops with 1/4 cup of the flour, making sure that the cut edges of each gumdrop are well floured. Set aside. In separate bowl, sift together the remaining flour, baking powder and salt. Set aside.
• In bowl of stand mixer, cream the butter. Gradually add the sugar, beating until well incorporated. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla along with the almond and lemon flavourings. Add the dry and wet ingredients in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. After all ingredients have been added, beat batter on medium speed for 1 minute.
• Remove bowl from stand mixer and, by hand, gently fold in the floured gumdrops just until incorporated and no dry flour remains visible. Do not overmix.
• Transfer batter to prepared pan and, with knife, smooth batter out even. Bake for approximately 2¼ hours or until cake tester inserted near funnel center of pan comes out clean. Remove cake from oven and let cool in pan for 20-30 minutes then turn cake out onto wire rack to cool completely. Cake will slice better a day or two after baking.

GUMDROP CAKE

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.

GUMDROP LOAVES

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.

GUMDROP LOAF

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well.
• Stir in vanilla.
• In another bowl combine flour, baking powder and salt.
• Add to creamed mixture alternately with milk; fold in gumdrops and raisins.
• Pour mixture into greased loaf pan and bake for one to one and a half hours or until a toothpick inserted near the center comes out clean.
• Cool for 20 minutes in pan and then remove to finish cooling on wire rack.

GUMDROP CAKE

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.

HOLIDAY GUMDROP CAKE

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.

GUMDROP CAKE

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.