Thursday Treats: Gumdrop Cake

A few weeks ago I started a new tag #thursdaytreats. I will upvote and resteem the post of anyone who participates and uses their first tag as #thursdaytreats.

Thursday Treats could be what you had for a meal, a recipe, a special drink...whatever you can eat or drink.

I’m pretty laid back so no strict rules except the norm- text and photos original.

Putting your link on this post would be great so I don’t miss you.

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This time of year everyone likes to have some tradition treats ready for family and company when they stop by for a visit.

The colourful Gumdrop Cake is a festive cake and if you don’t like fruitcake, try this light cake.





I mentioned in an early post about finding my mother’s well-worn cookbook that I had tucked away for 30 years.





In the book I found her hand-written recipe for Gumdrop Cake. Mother always made two for the Christmas season. One for the family and one she kept hidden, in the cool pantry, to bring out for company.

The addition of the gumdrops, turns this pound cake into a colorful festive cake to have on hand over the Christmas and New Year’s Season.

Before starting the recipe cut each gumdrop into four pieces. You will need a cupful of cut gumdrops.

The cut gumdrops are sticky and need to be dredged so they won’t stick together. Dredge them by simply placing the cut gumdrops in a bowl and stir with a small amount of flour.

This recipe will fill two loaf pans.

I grease and line the pans with parchment or wax paper. My economical mother greased brown paper bags to line the pans. I don’t have any brown paper bags..I used parchment paper.

Preheat oven to 350 F (180C)

• Cream 1 C. Butter with 1 1/2 C. White Sugar.
• 2 tsp. Vanilla
• 4 Eggs...beat in one at a time
• 2 C. Milk
• 4 C. Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Soda
• 1 C. Gumdrops bits
• 2 C. White Raisins ( used dark ones because it was what I had on hand.)
• 2 C. Sweet Coconut flakes

Divide batter evenly between the two pans and pop into preheated oven.

Cooking time can vary depending on the pan you use.

I cooked the cakes for 1 hour at 350 F then tested with toothpick and it needed a bit more. I dropped oven temperature to 300 F (150C) and let the cake bake another 15 min. It was caused the outside to brown more than I liked. 1 hr is plenty.

When you are satisfied the cakes are cooked, let them cool on wire racks for 15 minutes before removing from pans.

When cooled completely, wrap in tin foil, place in tins or a container and let ripen in frig for a few days before eating or giving away.





The gumdrop cake will also freeze well if you make it a couple months before the festive season. Enjoy anytime!

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Location: Prince Edward Island, Canada (PEI)

Camera: iPad Air

Photos & Text @redheadpei. All Rights Reserved.

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