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Gumdrop Cake
| Ingredients | |||
| 1 | cup | gumdrops | |
| 1/2 | cup | raisins | |
| 2 | cup | flour | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 1 | teaspoon | cinnamon | |
| 1 | teaspoon | nutmeg | |
| 1/4 | teaspoon | salt | |
| 1 | cup | butter | |
| 1 | cup | sugar | |
| 3 | each | eggs | |
| 1 | cup | applesauce | |
| 1 | each | lemon rind, grated | |
Directions: | |||
| Preheat the oven to 350F. Cut the gumdrops into small pieces leaving out the black ones. In a small bowl, toss with the raisins and 1/2 c flour. Reserve. In a separate bowl, combine the baking powder, baking soda, cinnamon, nutmeg, and salt with the remaining flour. In a large bowl, cream the butter until light and fluffy. Gradually beat in the sugar. Beat in the eggs, one at a time. Stir in the applesauce, flour mixture and lemon rind. Fold in the gumdrop and raisin mixture. butter a 9 X 5 inch loaf pan and line with buttered wax or parchment paper. Pour in the batter. Bake for 1 to 1 1/2 hours or till knife inserted comes out clean. Turn out the cake and let it cool completely. Wrap well with foil and store for 1 to 2 weeks in the refrigerator. Freeze if keeping longer than 2 weeks. Makes 1 loaf. | |||
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