1 c Gumdrops
1/2 c Raisins
2 c Flour;all purpose
1 ts Baking powder
1/2 ts Baking soda
1 ts Cinnamon;ground
1 ts Nutmeg;ground
1 pn -Salt
1 c Butter;unsalted
1 c Sugar
3 Eggs
1 c Applesauce
1 Lemon rind;of 1;grated
“Most kids don’t like fruit cake, so I have devised a moist version of a
classic gumdrop cake. Freeze the cake until Christmas or refrigerate up to
two weeks.”
Preheat the oven to 350F. Cut the gumdrops into small pieces *(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 powder, baking soda, cinnamon,
nutmeg, and salt with the remaining flour.
In a large bowl, cream the butter until light and fluffy. Gradually beat
in the sugar. Beat in the eggs, one at a time.
Stir in the applesauce, flour mixture and lemon rind. Fold in the gumdrop
and raisin mixture.
Butter a 9 X 5 inch loaf pan and line with buttered wax or parchment
paper. Pour in the batter.
Bake for 1 to 1 1/2 hours or till knife inserted comes out clean.
Turn out the cake and let it cool 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
From
Yields
1 Servings
