Gumdrop Fruitcake

Gumdrop Fruitcake

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This fruit cake differs from the traditional in that it uses gum drops instead of mixed peel. You may substitute wine or fruit juice for the brandy.


Serves: 30 

  • 1 cup dried currants
  • 2 cups raisins
  • 3 cups (750ml) boiling water to cover
  • 1 cup glace cherries
  • 500g gumdrops, no licorice ones
  • 2 cups (300g) pitted dates, cut in half
  • 1 1/4 cups (150g) walnuts
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons ground allspice
  • 1/4 cup (65ml) brandy
  • 1 cup apple jam
  • 320g butter
  • 3 cups (660g) white sugar
  • 7 eggs
  • 1 teaspoon vanilla essence
  • 5 cups (625g) plain flour
  • 1 teaspoon bicarb soda

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

  1. Pour boiling water over raisins and currants to cover. Let steep for 5 minutes then drain. In a very large bowl combine currants, raisins, gum drops, glace cherries, pitted dates, walnuts, spices, brandy and jam. Stir to blend. Cover and let stand overnight.
  2. Preheat oven to 140 degrees C. Grease three loaf tins.
  3. Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla. Sift the flour and bicarb soda together. Blend in the flour mixture alternately with the fruit mixture. Pour evenly into three loaf tins.
  4. Bake for 2-1/4 to 3 hours or until a toothpick inserted in the centre of the loaves comes out clean.

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