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Ingredients
- 1 c. Gumdrops
- 1/2 c. Raisins
- 2 c. Flour,all purpose
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 tsp Cinnamon,grnd
- 1 tsp Nutmeg,grnd
- 1 pch -Salt
- 1 c. Butter,unsalted
- 1 c. Sugar
- 3 x Large eggs
- 1 c. Applesauce
- 1 x Lemon rind,of 1,grated
Directions
- "Most kids do not like fruit cake, so I have devised a moist version of a classic gumdrop cake. Freeze the cake till Christmas or possibly chill up to two weeks."
- Preheat the oven to 350F. Cut the gumdrops into small pcs*(get your kids to do this); leaving out the black ones. In a small bowl, toss with the raisins and 1/2 c flour. Reserve.
- In a separate bowl, combine the baking pwdr, baking soda, cinnamon, nutmeg, and salt with the remaining flour.
- In a large bowl, cream the butter till light and fluffy. Gradually beat in the sugar. Beat in the Large eggs, one at a time.
- Stir in the applesauce, flour mix and lemon rind. Mix in the gumdrop and raisin mix.
- Butter a 9 X 5 inch loaf pan and line with buttered wax or possibly parchment paper. Pour in the batter.
- Bake for 1 to 1 1/2 hrs or possibly until knife inserted comes out clean.
- Turn out the cake and let it cold completely. Wrap well with foil and store for 1 to 2 weeks in the refrigerator. Freeze if keeping longer than 2 weeks.
- MAKES: 1 loaf
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