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Gumdrop Cake

Gumdrop Cake

susan

susan

This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 105.6g
  • 34%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.
  3. 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.
  4. Mix well and pour into prepared pan. Bake for 1 1/2 hours.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TWOFINCHES
41

TWOFINCHES

12/24/2003

I was a bit timid about trying this following its first review but I did and it is wonderful. I used milk instead of water (why use water in a cake??) and I substituted almond flavouring because I thought it would compliment the gumdrops...I WAS RIGHT. I took 20 minutes off the time to make it 1 hour and 10 minute rather than 1 1/2 hours...just right. Then I drizzled glaze over the top and it was a real winner.

TINAMARIE11
22

TINAMARIE11

12/15/2002

This cake was very dry. I would reduce cook time to 1 hour and then test with toothpick. I would also double the amount of gumdrops used. Good basic recipe, I am tinkering with it to make better.

Lucille
5

Lucille

12/21/2012

After reading the reviews, I decided to change the recipe slightly. I used 3 1/2 cups of flour only reserving 1/4 cup for the gumdrops. I used gumdrops only and yes, I did add the black ones, my grandkids love them. I omitted the extracts and used 2 tsp. of pure, organic lemon juice instead and incorporated the grated lemon rind into the flour mix. I also used milk as was suggested by another reviewer and baked it for one hour only and it was done to perfection. The cake just came out of the oven and looks absolutely beautiful. My husband came home and said it looked like it came from a bakery! Lucille D

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