Gumdrop Cake
- 1/2 cup butter
- 1 cup sugar
- 2 eggs, beaten
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 3/4 cup milk
- 3/4 cup raisins
- 1 pound gumdrops, black ones removed, chopped fine
Cream butter, while adding sugar and beaten eggs. Sift flour, salt, and baking powder together over chopped candy and raisins. Dredge well. Add vanilla to milk and add flour mixture and milk, to first mixture alternatly. Bake in a large greased loaf tin in a slow oven (275 degrees to 300 degrees F.) 1 1/2 hours.
notes
I came upon deciding to make this recipe because I could not find any modern gumdrop cake with a white batter, which is what I grew up with. This ended up being very close to what I knew and is typical of many gumdrop recipes of the era, which became popular from WWII on.
This recipe likely used full sized gumdrops which required chopping, however you can buy special baking gumdrops today which do not need chopping. Should you decide to use full sized gumdrops, do note that chopping them is messy business and it may be easier just to chop them in quarters which still appears to work well in this recipe.
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