This Gumdrop Cake recipe comes from Esther Hartzler, Harrisonville, Missouri, and she’s saved it for many years.
1/2 cup solid shortening
1 cup sugar
2 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt, or to taste
2 teaspoons baking powder
1/2 pound lemon- and orange-flavored gumdrops, 1/2-inch size
1/2 cup golden or dark raisins or currants
1/2 teaspoon vanilla extract
3/4 cup milk
Heat oven to 300°F. Grease a 10-inch tube pan; set aside.
In large bowl, using mixer, beat together shortening and sugar until fluffy. Beat in eggs.
Sift together flour, salt and baking powder. Mix 2 tablespoons flour mixture with gumdrops and raisins. Add vanilla to milk.
Alternately add milk and flour mixture to sugar-egg combination, beginning and ending with flour. Stir in floured gumdrops and raisins.
Pour batter into prepared pan; bake 1 1/2 hours, or until cake tests done. Cool in pan for 30 minutes, then remove to cool completely. Yields 12 servings.
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