Mary Ellens Gumdrop Cake Recipes

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.

MARY ELLEN'S GUMDROP CAKE

Steps:

• Preheat oven to 275 degrees F. Grease a Bundt or angel food cake pan and line with 2 layers of waxed paper. If gumdrops are large, cut into pieces. Dissolve the baking soda in the hot water.
• Cream butter and sugar. Add applesauce, then eggs and baking soda.
• Sift 2 cups of the flour with the seasonings. Add to creamed mixture and mix. Sift the other 2 cups of flour over the raisins, gumdrops and nuts. Mix ell so they do not stick together -- especially important if the gumdrops were cut up. Add to creamed mixture. Mix well.
• Pour batter into prepared Bundt or angel food cake pan. Set a cake pan of water on lowest rack of a preheated oven. Bake cake on middle rack for 2 hours or until it tests done, using a toothpick.

GUMDROP CAKE

Steps:

• Using a pastry cutter or fork or whatever you''ve got combine the sugars and butter together until they are like crumbs. (You can use all white or all brown sugar if you like.).
• Combine the eggs and vanilla with the sugar mixture.
• Take about 1/4 cup of your flour and coat your gumdrops so they do not sink to the bottom of your cake. Use the remaining flour for the next step.
• Sift the remaining flour,salt,spices,baking soda and baking powder together.
• With a mixer or by hand add your flour mixture and milk to the egg and sugar mixture until well mixed. I let it mix for several minutes with the electric mixer.
• Add your gumdrops to the mixture and combine by hand as the gumdrops tend to get beat up with the electric mixer.
• Add mixture to 2 loaf pans or one bundt pan that has been greased and floured.
• Put in oven preheated to 300F for about 2 hrs.Test with toothpick to see if it is done.(wet toothpick not done, dry done)
• Note: Do not fill your pan more than 3/4 full as these cakes do rise.
• I have found that the gumdrops do not sink in the cake but they don't rise with the cake either. Try saving a few of the gumdrops and putting them on top of the cake and just pushing them in after you have put the batter in the pan.
• Experiment with the flavors. I found some fruit flavored gummies that are excellent in this recipe. I've also seen wine gummies that I plan to try in my next cake.The spices that I listed are what I like. You may not have the same taste so don't be afraid to add more or subtract some. I have made these with out some of the spices listed and they turned out great.
• If you find your cake is getting too dark before your cooking time is up you can cover the top with tinfoil or brown paper for the last 1/2 hour of cooking.
• These cakes freeze well and just seem to get better after sitting well wrapped in a cool pantry for a week or two.
• Enjoy.

HOLIDAY GUMDROP CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour Bunt or angle food cake pan.
• Cream butter add eggs and sugar.
• Mix applesauce, soda, nutmeg and cinnamon together.
• Add to butter and egg mixture.
• Add gumdrops, nuts to flour and salt.
• (Mix to dredge).
• Add the flour-salt-gumdrop-nut mixture, mix thoughly.
• Pour into prepared pan and bake 1-1/2 hours.

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.

HOMEMADE GUMDROPS

Steps:

• Lightly spray candy molds or miniature muffin cups with cooking spray.
• In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.
• In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.
• Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.
• Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.

EASY GUMDROP CAKE

Steps:

• Dissolve the baking soda in the buttermilk.
• Mix remaining ingredients together well.
• Add baking soda/buttermilk to mixture and mix well.
• Place into two small loaf pans.
• Bake at 250 degrees for 2 1/2 hours.

GUMDROP CAKE 1975

Steps:

• Chop fruit, gumdrops.
• Yes even the black ones they give an anise flavour.
• Sift flour, baking soda.
• Pour one cup over the chopped gumdrops and raisins.
• Cream crisco, sugar, and egg yolks, well.
• Mix liquid alternating with the dry ingredients.
• Add the gumdrop mixture.
• Beat the egg white until stiff.
• Fold egg whites beaten into the cake batter.
• Line 6 loaf pans with foil.
• Bake in preheated oven 2 1/2 hours- 3 hours at 275 degrees F.
• Remove from oven and let cool.
• Rewrap cooled cakes in the same foil from the pans then double wrap in saran wrap.
• When left for two weeks, foil will come away very easy.
• Note glazed cherries may be used as part of the raisins or gumdrops.
• But a total of 10 pounds fruit should be used.