GUMDROP CAKE
This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.
Provided by susan
Categories Desserts Cakes Fruitcake Recipes
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 626 calories, Carbohydrate 105.6 g, Cholesterol 104.6 mg, Fat 20.4 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 12.2 g, Sodium 584.3 mg, Sugar 64.7 g
GUMDROP CAKE
I don't use baking gums for this. Those things are horrid. If you wouldn't eat them right out of the bag, don't bake with them. Don't use any black ones. Ganong are the best-they don't make black ones. The easiest way to cut them is with scissors dipped in flour.
Provided by cuisinebymae
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 11
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.
Nutrition Facts : Calories 7723.8, Fat 272.8, SaturatedFat 143.3, Cholesterol 1579.7, Sodium 2457.5, Carbohydrate 1250.6, Fiber 10.6, Sugar 771.5, Protein 80.1
ENGLISH BUN LOAF 1975
This recipe came from Mrs. V. Nation who resides in Lambeth ,London, England. I rec'd it in 1975 while I was there.
Provided by andypandy
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Soak fruit sugar and tea together overnight, covered.
- Drain the fruit, and reserve liquid.
- Mix drained fruit with the beaten egg into the flour Using a little of the liquid to make a firm dropping consistency.
- (This depends on the size of egg used, but about two tablespoons of liquid is used.) Grease a one pound loaf tin and line with greased paper.
- Tin should hold 1 1/2 pints.
- Bake gas mark 4 or 350 degrees F.
- Bake about one hour, or until firm.
- Leave in the pan about 6 minutes.
- Then turn out onto wire tray to cool.
CHOCO-DOT PUMPKIN CAKE (1975)
We like this recipe because it is so moist and just simply tastes great! It was given to me in 1975 (my boys were just little guys) and it has become a family tradition each year at Thanksgiving and sometimes at Christmas.
Provided by Carol in Oregon 2
Categories Dessert
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first 9 ingredients and set aside.
- Blend the eggs,canned pumpkin, vegetable oil and Bran Flakes well in large mixing bowl.
- Beat on low speed with mixer until the oil is completely incorporated into the mixture.
- Gradually add the flour mixture.
- When well blended, add the chocolate morsels white chocolate chips and chopped nuts.
- Gently mix until well blended.
- Pour into prepared pan (Bundt or Tube pan that has been greased).
- Bake at 350 degrees for 1 hour and 10 minutes.
- Cool in pan on a wire rack and turn out on serving plate.
Nutrition Facts : Calories 473.5, Fat 24.9, SaturatedFat 8, Cholesterol 54.4, Sodium 326.4, Carbohydrate 62.3, Fiber 3.3, Sugar 44.5, Protein 5.4
GUMDROP CAKE
This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.
Provided by Allrecipes Member
Categories Fruitcake
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 626 calories, Carbohydrate 105.6 g, Cholesterol 104.6 mg, Fat 20.4 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 12.2 g, Sodium 584.3 mg, Sugar 64.7 g
COLORFUL GUMDROP CAKE
I remember liking a gumdrop cake my Mom used to make, I do not have her recipe, so when i saw this one in a magazine i hung onto it,have not made it yet, but it sounds good. Would be nice at Christmas time for the kiddies. The intro to the recipe recommends using sugar coated gumdrops that you can find in the bulk food stores and using only the red, green, white & yellow ones.
Provided by Rhonda J
Categories Dessert
Time 1h25m
Yield 1 9x5 inch loaf.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 5302.1, Fat 142.1, SaturatedFat 93.9, Cholesterol 684.1, Sodium 2810.4, Carbohydrate 971.3, Fiber 12.1, Sugar 602, Protein 46.3
GUMDROP CAKE
This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.
Provided by susan
Categories Fruitcake
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 626 calories, Carbohydrate 105.6 g, Cholesterol 104.6 mg, Fat 20.4 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 12.2 g, Sodium 584.3 mg, Sugar 64.7 g
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