Best 4 Very Moist Gumdrop Cake Recipes
Indulge in the delightful Very Moist Gumdrop Cake, a classic treat that combines sweet and chewy gumdrops with a moist and fluffy cake batter. This recipe collection offers variations to suit every taste, from a traditional version bursting with vibrant gumdrops to a decadent chocolate gumdrop cake that takes indulgence to the next level. Experience the magic of these charming cakes, perfect for festive occasions or as a sweet treat to enjoy anytime.
Let's cook with our recipes!
GUMDROP CAKE
A buttery cake loaded with flavour and dotted with colorful gumdrops.
Number Of Ingredients 11
Steps:
- Place oven rack in center of oven and preheat oven to 300°F. Grease large funnel pan and line bottom with parchment paper.
- In medium-sized bowl, dredge the cut gumdrops with 1/4 cup of the flour, making sure that the cut edges of each gumdrop are well floured. Set aside. In separate bowl, sift together the remaining flour, baking powder and salt. Set aside.
- In bowl of stand mixer, cream the butter. Gradually add the sugar, beating until well incorporated. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla along with the almond and lemon flavourings. Add the dry and wet ingredients in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. After all ingredients have been added, beat batter on medium speed for 1 minute.
- Remove bowl from stand mixer and, by hand, gently fold in the floured gumdrops just until incorporated and no dry flour remains visible. Do not overmix.
- Transfer batter to prepared pan and, with knife, smooth batter out even. Bake for approximately 2¼ hours or until cake tester inserted near funnel center of pan comes out clean. Remove cake from oven and let cool in pan for 20-30 minutes then turn cake out onto wire rack to cool completely. Cake will slice better a day or two after baking.
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
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 :
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
Tips:
- To achieve a perfectly moist and tender crumb, make sure to beat the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a cake that is both airy and moist.
- Do not overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Be careful not to overbake the cake. A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs attached.
- Allow the cake to cool completely before frosting. This will help prevent the frosting from melting and running off the cake.
- For a fun and festive touch, decorate the cake with your favorite gumdrops, sprinkles, or other candies.
Conclusion:
This very moist gumdrop cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and tender crumb, sweet gumdrop filling, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this very moist gumdrop cake a try.
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