“This one is a keeper. My mom used to make this for me every x-mas because I didn't like fruit cake. I asked her for the recipe but she couldn't find it so I came up with this one after a bit of experimentation, I think I nailed it because this one is probably better than the one she made. All the measurements are the way I make it but they can be changed to suit your taste. This one is really easy to make.”
READY IN:
2hrs 20mins
YIELD:
2 Cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.).
  2. Combine the eggs and vanilla with the sugar mixture.
  3. 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.
  4. Sift the remaining flour,salt,spices,baking soda and baking powder together.
  5. 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.
  6. Add your gumdrops to the mixture and combine by hand as the gumdrops tend to get beat up with the electric mixer.
  7. Add mixture to 2 loaf pans or one bundt pan that has been greased and floured.
  8. 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)
  9. Note: Do not fill your pan more than 3/4 full as these cakes do rise.
  10. 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.
  11. 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.
  12. 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.
  13. These cakes freeze well and just seem to get better after sitting well wrapped in a cool pantry for a week or two.
  14. Enjoy.

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