Gumdrop Cake

    Gumdrop Cake

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    Here's an amazing fruitcake, sure to be a hit with the kids. It only improves with time, so keep it in the fridge and drizzle it with grape juice daily.

    Serves: 28 

    • 250g butter
    • 2 cups (440g) white sugar
    • 2 eggs, beaten
    • 4 cups (500g) plain flour
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 1/2 cups apple sauce
    • 1 teaspoon bicarb soda
    • 1 tablespoon hot water
    • 1 teaspoon vanilla essence
    • 50g gumdrops, no black ones
    • 3 cups raisins
    • 1 cup chopped pecans
    • 1 tablespoon butter

    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Preheat oven to 170 degrees C. Line two loaf tins or a ring tin with greased baking paper.
    2. Sift together the flour, cinnamon, cloves, nutmeg and salt.
    3. Cut the gumdrops in quarters. Fry the pecans in the 1 tablespoon butter or margarine. Mix pecans, raisins and gumdrops together and roll in 3/4 cup of flour mixture.
    4. In a large bowl cream together 250g butter or margarine and white sugar. Mix in beaten eggs. Mix in the flour and spice mixture alternately with the apple sauce. Dissolve soda in hot water and stir into batter. Stir in the vanilla. Stir in nuts, gumdrops and raisins.
    5. Bake for 2 hours. The baking time for the ring tin should be about 30 to 40 minutes longer. Test about 10 minutes before the longer time. Cool. Wrap in foil.

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