Gumdrop Cake 1975
Description:
This delightful Gumdrop Cake recipe has been cherished since 1975 when it was graciously shared by a co-worker’s wife, becoming a cherished tradition for many Christmases to come. Originally conceived as a Christmas Fruitcake recipe, its enduring appeal lies in the perfect balance of flavors and textures, making it a beloved treat for any occasion.
Recipe Category: Dessert
Keywords: Low Protein, Healthy, Weeknight, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 cups | Golden raisins |
| 6 cups | Dark raisins |
| 1 cup | Crisco shortening |
| 2 cups | Brown sugar |
| 12 | Eggs |
| 4 cups | All-purpose flour |
| 1/2 tsp | Baking soda |
| 2 tsp | Cinnamon |
| 1 tsp | Nutmeg |
Nutritional Information (per serving):
- Calories: 4130.4
- Fat Content: 88.7g
- Saturated Fat Content: 23.1g
- Cholesterol Content: 425mg
- Sodium Content: 520.2mg
- Carbohydrate Content: 828.8g
- Fiber Content: 15.3g
- Sugar Content: 520.7g
- Protein Content: 32.2g
Total Time: 3 hours 25 minutes
- Prep Time: 25 minutes
- Cook Time: 3 hours
Recipe Yield: 6 loaves
Instructions:
-
Prepare Ingredients: Begin by chopping the golden and dark raisins along with the gumdrops. Yes, even the black ones! They impart a delightful anise flavor to the cake.
-
Prepare Dry Ingredients: Sift together the all-purpose flour and baking soda, ensuring they are well combined.
-
Combine Fruit Mixture: Pour one cup of the sifted flour mixture over the chopped gumdrops and raisins, coating them evenly.
-
Cream Shortening and Sugar: In a separate bowl, cream together the Crisco shortening, brown sugar, and egg yolks until well combined and creamy in texture.
-
Mix Dry and Wet Ingredients: Gradually mix the liquid ingredients into the creamed mixture, alternating with the dry ingredients. This ensures a smooth and consistent batter.
-
Incorporate Fruit Mixture: Once the batter is well combined, gently fold in the prepared gumdrop and raisin mixture until evenly distributed throughout the batter.
-
Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. This will add lightness and structure to the cake.
-
Fold in Egg Whites: Carefully fold the beaten egg whites into the cake batter, ensuring they are fully incorporated without deflating the mixture.
-
Prepare Loaf Pans: Line six loaf pans with foil, ensuring they are well greased to prevent sticking.
-
Bake: Preheat the oven to 275°F (135°C). Bake the cakes for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean. The slow baking at a low temperature ensures a moist and evenly cooked cake.
-
Cool: Once baked, remove the cakes from the oven and allow them to cool completely in the pans.
-
Wrap: Once cooled, carefully remove the cakes from the pans and rewrap them in the same foil. Then, double wrap each cake in plastic wrap or saran wrap to seal in moisture.
-
Aging: For optimal flavor and texture, allow the cakes to rest for at least two weeks before serving. During this time, the flavors will meld and mature, resulting in a truly delicious treat.
Additional Notes:
- Glazed cherries may be substituted for part of the raisins or gumdrops if desired, but ensure a total of 10 pounds of fruit is used for the best results.
- This recipe yields six loaves, making it perfect for sharing with friends and family or gifting during the holiday season.
- Store the wrapped cakes in a cool, dry place for up to several weeks, allowing the flavors to develop further over time.
Indulge in the nostalgic flavors of this classic Gumdrop Cake, a timeless recipe that has stood the test of time and continues to delight with each bite! 🍰✨
