GUMDROP CAKE
This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.
Provided by susan
Categories Desserts Cakes Fruitcake Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture.
- Mix well and pour into prepared pan. Bake for 1 1/2 hours.
Nutrition Facts : Calories 626 calories, Carbohydrate 105.6 g, Cholesterol 104.6 mg, Fat 20.4 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 12.2 g, Sodium 584.3 mg, Sugar 64.7 g
GUMDROP CAKE
I don't use baking gums for this. Those things are horrid. If you wouldn't eat them right out of the bag, don't bake with them. Don't use any black ones. Ganong are the best-they don't make black ones. The easiest way to cut them is with scissors dipped in flour.
Provided by cuisinebymae
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Cream butter and shortening together.
- Gradually beat in sugar, 1/2 cup at a time, until light and fluffy.
- Beat in eggs, one at a time.
- Combine flour, baking powder and salt.
- Cut up the gumdrops into the flour mixture and stir to coat them with the flour.
- Add vanilla and lemon extracts to milk.
- Fold dry ingredients into batter alternately with milk mixture.
- (3 dry and 2 milk additions, starting and ending with dry).
- Spoon batter into greased and floured tube pan.
- Bake at 300F for 1 hour and 20 minutes, or until done.
Nutrition Facts : Calories 7723.8, Fat 272.8, SaturatedFat 143.3, Cholesterol 1579.7, Sodium 2457.5, Carbohydrate 1250.6, Fiber 10.6, Sugar 771.5, Protein 80.1
EASY GUMDROP CAKE
In lieu of fruit cakes we like to give these to friends. Most of the preparation time is in chopping the gumdrops. If you can find miniatures, you'll be way ahead. We omit the black gumdrops.
Provided by Rick Young
Categories Dessert
Time 3h30m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Dissolve the baking soda in the buttermilk.
- Mix remaining ingredients together well.
- Add baking soda/buttermilk to mixture and mix well.
- Place into two small loaf pans.
- Bake at 250 degrees for 2 1/2 hours.
Nutrition Facts : Calories 4699.9, Fat 186.2, SaturatedFat 39.6, Cholesterol 425.4, Sodium 3015, Carbohydrate 716, Fiber 27.2, Sugar 417.3, Protein 65.3
SIMPLE GUM DROP FLOWER CAKE
Gum drops make the petals of this incredibly easy flower cake. Use a rolling pin to roll the gum drops into petal shapes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
- Make and bake cake mix as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
- On serving plate, place 1 cake layer, rounded side down. Spread with 1/2 cup of the frosting. Top with second cake layer, rounded side up. Frost top and sides of cake with remaining frosting.
- On sugared surface, use rolling pin to roll gumdrops into oval shapes.
- Place 23 gumdrop ovals around the edge of the top of the cake, overlapping slightly. Create a second circle inside the first circle using 15 gumdrops. Repeat once more in the center of the cake with the remaining 7 gumdrops. Place a miniature marshmallow in the center of the cake to form the center of the flower.
Nutrition Facts : ServingSize 1 slice
QUICK & EASY GUMDROPS
These homemade candies are softer than store-bought. They've got that classic, fun appeal that people really love. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 64 pieces (1 pound).
Number Of Ingredients 6
Steps:
- In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add gelatin; reduce heat. Simmer 5 minutes, stirring frequently. Remove from heat; stir in extract and food coloring as desired., Pour into a greased 8-in. square pan. Refrigerate, covered, 3 hours or until firm., Loosen edges of candy from pan with a knife; turn onto a sugared work surface. Cut into 1-in squares; roll in sugar. Let stand, uncovered, at room temperature until all sides are dry, turning every hour, 3-4 hours. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
HOLIDAY GUMDROP CAKE
The gumdrop cake has been a holiday tradition in our family for almost 4 generations. The recipe has been adapted and changed over the years; this one is my favorite.
Provided by twobears
Categories Desserts Cakes Spice Cake Recipes
Time 2h50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 2 loaf pans.
- Place raisins into a large saucepan, cover with water, and bring to a boil. Cover and reduce heat to medium; boil until raisins are plump, about 5 minutes. Drain and transfer to a large bowl.
- Stir 1 cup flour into raisins and add gum drops and walnuts; mix to coat ingredients with flour. Beat butter, brown sugar, and eggs together in a separate bowl until creamy; mix in applesauce. Stir remaining 5 cups flour, salt, cinnamon, cloves, and allspice into batter. Dissolve baking soda and hot water in a small bowl and stir into batter. Fold floured raisin mixture into batter. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until golden brown, 2 1/2 hours.
Nutrition Facts : Calories 766.2 calories, Carbohydrate 154.7 g, Cholesterol 77 mg, Fat 16.6 g, Fiber 3.8 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 497.2 mg, Sugar 111.8 g
GUMDROP CAKE
Gumdrops stud the surface of this domed cake. Icing is piped out in starburst dots. You can't go wrong -- just start piping at the bottom and work your way up.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 1 cake
Number Of Ingredients 16
Steps:
- One-Bowl Chocolate Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans and one 8-inch stainless-steel bowl, and line bottoms with parchment; butter parchment, and dust with cocoa.
- Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
- Divide batter among prepared pans and bowl. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers and 50 to 55 minutes for bowl.
- Let cakes cool on wire rack for 20 minutes, then remove and cool completely, right side up on rack. Cakes can be made in advance and stored up to 1 day in refrigerator. They can be stored 1 week in the freezer.
- Swiss Meringue Buttercream: Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
- In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
- Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
- Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.
- With serrated knife, trim the tops of layers that were baked in cake pans to be level. Brush excess crumbs away. Place bottom layer on a cake round, and use an offset spatula to evenly spread 1 1/4 cups buttercream on top. Trim the uneven top away from the layer that was baked in the bowl.
- Add domed layer, cut side down, and spread 1 1/2 to 2 cups buttercream in thin layer over entire cake to seal in crumbs. Transfer assembled and crumb-coated cake to refrigerator, and chill 30 to 40 minutes, or until buttercream is firm. For best piping consistency, keep the remaining buttercream at room temperature.
- Transfer cake to rotating cake stand for easy decorating, or place on inverted cake pan to elevate. Fill pastry bag, fitted with #6B tip, with remaining buttercream. Starting at bottom of cake, pipe 1 1/4-inch stars around the base, then add stars in horizontal rows up sides and across top to completely cover cake.
- Place one gumdrop in the center of each buttercream star, creating a colorful pattern around the cake. Chill completed cake at least one hour before serving so buttercream is firm and set.
GUMDROP LOAVES
I dress up traditional fruitcake by stirring in colorful, chewy gumdrops. No one can resist a sweet slice!-JoAnn Renze, Omaha, Nebraska
Provided by Taste of Home
Time 1h50m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, applesauce and vanilla (batter will appear curdled). Remove black gumdrops and save for another use. In a large bowl, combine the gumdrops, pecans, dates, raisins, cherries and 1 cup flour; toss to coat. Combine the baking soda, cinnamon, pie spice and remaining flour; gradually add to the creamed mixture. Fold in gumdrop mixture. , Pour into two greased 9x5-in. loaf pans. Bake at 300° for 45 minutes; cover loosely with foil. Bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts :
HOMEMADE GUMDROPS
It's super easy to make your own sweet and chewy gumdrops. Experiment with flavors to create tastes that are uniquely yours.
Provided by Stephanie Wise
Categories Dessert
Time 9h
Yield 24
Number Of Ingredients 7
Steps:
- Lightly spray candy molds or miniature muffin cups with cooking spray.
- In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.
- In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.
- Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.
- Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.
Nutrition Facts : ServingSize 1 Serving
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