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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Gumdrop Cake Recipe

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This recipe for Gumdrop Cake is from Coast to Coast, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups butter
2 cups sugar
3 eggs
2 tsp vanilla extract
1 tsp finely minced lemon zest
(optional)
3 cups flour
1 ½ tsp baking powder
¾ cup undiluted evaporated milk
2 ½ cups baking gums
1/4 cup flour
Directions:
Directions:
Cream together the butter and sugar well. Add the eggs, one at a
time, beating well after each addition until light and fluffy. Beat in the
vanilla and lemon zest. Sift together the flour and baking powder. Fold dry ingredients into the creamed mixture alternately with the evaporated milk, beginning
and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions. Fold in the baking gums that have been tossed at the last minute in the ¼ cup flour. Bake in greased and floured bundt pan or in a spring form pan, tube pan, or two 9x5 inch loaf pans lightly greased and lined with parchment
paper. Baking the cake. Bake at 300 degrees F for 1 to 1 3/4 hours depending upon the size of your pan. Small loaf pans may be done just under an hour so test them after 50
minutes. My bundt pan cake took the full hour and 45 minutes in my oven Baking times vary greatly on this recipe so rely on the toothpick test
to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely
Personal Notes:
Personal Notes:
A Newfoundland Holiday or Birthday Favourite!

 

 

 

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