MOMMA'S ANSWER TO FRUITCAKE (GUMDROP CAKE)
A Holiday favorite for as long as I can remember. Momma didn't like fruitcake but wanted something "traditional" for the holidays. I used to make this in small loaves & send it to my children's teachers as a holiday gift.
Provided by DoQu Russell
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Dissolve baking soda in water.
- Cream sugars,shortening,eggs salt& soda mix.
- Sift 1 cup of flour over the gumdrop pieces.
- Mix in nuts.
- Add to creamed mix.
- Add flour& mix well.
- Add applesauce& mix well.
- Bake in greased or disposable loaf pans for 1 hour.
- Slice& Serve hot or cold.
MOM'S FRUITCAKE
Our family has been making this for the past 45 years. Friends and family all love it!
Provided by Food Network
Categories dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 250-275 degrees.
- Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
- Pan sizes and baking chart:
- 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
- 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
- 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
- 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
- No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
- 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
GUMDROP FRUITCAKE
A delightful memory from my childhood. My mother made this cake for Christmas every year. She baked it about 3 weeks before, and drizzled it with grape juice daily.
Provided by Glenda
Categories Holiday Cakes
Yield 28
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line two 9 x 5 inch loaf pans or a 10 inch tube pan with greased parchment or heavy paper.
- Sift together the flour, cinnamon, cloves, nutmeg, and salt.
- Cut the gumdrops in fourths. 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.
- In a large bowl, cream together 1 cup butter or margarine and white sugar. Mix in beaten eggs. Mix in the flour and spice mixture alternately with the applesauce. Dissolve soda in hot water, and stir into batter. Stir in the vanilla. Stir in nuts, gumdrops, and raisins.
- Bake for 2 hours. The baking time for the tube pan should be about 30 to 40 minutes longer. Test about 10 minutes before the longer time. You may not get a clean tester, but you will be able to tell if it is the candy gumdrop or dough. Cool. Wrap in foil.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 58.2 g, Cholesterol 31.8 mg, Fat 10.4 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 129.8 mg, Sugar 39 g
GUMDROP FRUITCAKE RECIPE - (4/5)
Provided by Caryl
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F (165°C). Line two 9 x 5-inch loaf pans or a 10-inch tube pan with greased parchment or heavy paper. Sift together the flour, cinnamon, cloves, nutmeg, and salt. Cut the gumdrops in fourths. 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. In a large bowl, cream together 1 cup butter or margarine and white sugar. Mix in beaten eggs. Mix in the flour and spice mixture alternately with the applesauce. Dissolve soda in hot water, and stir into batter. Stir in the vanilla. Stir in nuts, gumdrops, and raisins. Bake for 2 hours. The baking time for the tube pan should be about 30 to 40 minutes longer. Test about 10 minutes before the longer time. You may not get a clean tester, but you will be able to tell if it is the candy gumdrop or dough. Cool. Wrap in foil.
GUMDROP CAKE
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.
Provided by zzzdreamerzzz
Categories Dessert
Time 2h20m
Yield 2 Cakes
Number Of Ingredients 15
Steps:
- 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.).
- Combine the eggs and vanilla with the sugar mixture.
- 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.
- Sift the remaining flour,salt,spices,baking soda and baking powder together.
- 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.
- Add your gumdrops to the mixture and combine by hand as the gumdrops tend to get beat up with the electric mixer.
- Add mixture to 2 loaf pans or one bundt pan that has been greased and floured.
- 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)
- Note: Do not fill your pan more than 3/4 full as these cakes do rise.
- 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.
- 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.
- 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.
- These cakes freeze well and just seem to get better after sitting well wrapped in a cool pantry for a week or two.
- Enjoy.
Nutrition Facts : Calories 3362.2, Fat 107.8, SaturatedFat 64.8, Cholesterol 584, Sodium 2941, Carbohydrate 564.6, Fiber 7, Sugar 314.8, Protein 38.4
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