GREAT GRANDMA'S GUMDROP CAKE
As the title suggests, this recipe has been in the family for over 100 years! Gumdrop Cake is like a light fruit cake that kids love. It makes a great gift.
Provided by ChrysalisUnfurled
Categories Dessert
Time 2h30m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Boil the raisins for 5 minutes, strain & cool.
- In a large bowl cream butter & sugar. Add well beaten eggs.
- Add 1 cup flour then applesauce & raisins, mix.
- Add the rest of the flour (2 cups), baking powder, salt & gumdrops, mix.
- Bake for 2 1/2 hours @ 300F in pan(s) double lined with foil (I recommend having a pan of water on the bottom shelf of the oven while cooking).
- DO NOT cut for at least 7 - 10 days.
Nutrition Facts : Calories 3635.7, Fat 100.1, SaturatedFat 60.3, Cholesterol 455.5, Sodium 2414.1, Carbohydrate 674.8, Fiber 15.2, Sugar 369.4, Protein 33.8
GUMDROP CAKE
Gumdrops stud the surface of this domed cake. Icing is piped out in starburst dots. You can't go wrong -- just start piping at the bottom and work your way up.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 1 cake
Number Of Ingredients 16
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.
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
EASY GUMDROP CAKE
In lieu of fruit cakes we like to give these to friends. Most of the preparation time is in chopping the gumdrops. If you can find miniatures, you'll be way ahead. We omit the black gumdrops.
Provided by Rick Young
Categories Dessert
Time 3h30m
Yield 2 loaves
Number Of Ingredients 11
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.
Nutrition Facts : Calories 4699.9, Fat 186.2, SaturatedFat 39.6, Cholesterol 425.4, Sodium 3015, Carbohydrate 716, Fiber 27.2, Sugar 417.3, Protein 65.3
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