Gumdrop Cake

Recipe Ingredients

4 cups	250g / 8.8oz	Flour
2		Eggs
1 teaspoon	5ml	Baking soda
1 1/2 cups	355ml	Applesauce
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Vanilla
1 teaspoon	5ml	Cinnamon
1 lb	454g / 16oz	Raisins - white
1/4 teaspoon	1.3ml	Cloves - ground
8 oz	227g	Gumdrops (remove black)
1/4 teaspoon	1.3ml	Nutmeg
12 oz	340g	Coconut - shredded
1 cup	198g / 7oz	Butter
		Walnuts - to taste
2 cups	396g / 13oz	Sugar

Recipe Instructions

Cream together butter, sugar and eggs in one bowl.

In another bowl, mix the dry ingredients together (flour, salt, soda and seasonings).

Add the flour mixture to the butter mixture half at a time, alternating it with the applesauce. Pick all the black gumdrops out and eat them or throw them away. Add the nuts, raisins, coconut and remaining gumdrops; blend well.

Line 2 large loaf pans or 5 small loaf pans with wax paper! (Grease won't work). Fill pans about 2/3 full.

Bake at 300F for about 2 hours. Let cool for about 15 minutes before you try to remove the loaves from the pan. They should just fall right out when turned upside down, then peel off the wax paper.

NOTES:

* Cake with gumdrops, applesauce, raisins and coconut.

: Difficulty: easy, though creaming butter and sugar without a food processor is tedious.

: Time: 10 minutes preparation, 2 hours baking, 15 minutes cooling.

The smaller gumdrops work best when you go to cut the cake. I can never find small gumdrops that are not 'spice drops', so I buy the large ones and cut them into quarters. The cake also slices a lot better when almost entirely cool. If you try to cut a piece while it's still hot, it'll taste GREAT, but it will crumble all over.

Source:
Claudia Roden

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