Amish Heritage Gumdrop Cake Recipe

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by Lori Dunn
A very colorful dessert, Gumdrop Cake will satisfy that sweet tooth.


  • 2 cups brown sugar
  • 2 cups hot water
  • 1/2 cup shortening
  • 1-1/2 cups golden raisins
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon cinnamon
  • Peel and pulp from 1/4 orange, ground
  • Peel and pulp from 1/2 lemon, ground
  • Juice from 1/2 lemon
  • 1/2 teaspoon baking soda, dissolved in 1 tablespoon water
  • 3-1/2 cups flour
  • 1 pound gumdrops (no black)
  • 3/4 pound pitted dates, chopped
  • 1 cup pecans, chopped and browned in butter 


  • Heat oven to 250°F. Grease loaf pans; set aside.
  • In large saucepan, combine brown sugar, hot water, shortening, raisins, salt, eggs, cinnamon, peel and pulp from orange and lemon, and lemon juice. Boil together for 5 minutes; cool.
  • In large bowl, mix together baking soda, water, flour, gumdrops, dates and pecans.
  • Stir together the two mixtures. Pour into prepared pans and bake 2 to 3 hours. Let cool before serving.
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Nancy Zimmerman, Cape May Court House, New Jersey, sent her Gumdrop Cake recipe version from The Beverly Lewis Amish Heritage Cookbook.