Tuesday, February 28, 2012

gumdrop cake

Print Friendly and PDF

gumdrop cake

If you'd like to scale the recipe down to half – which I highly recommend if there is only one or two of you in the house – use a 6-inch pan and bake for about one hour and 15 minutes. If you use an 8-inch or 9-inch pan with half a recipe, bake for about 35 minutes.

2 c. regular gumdrops or jujubes*
1 c. butter
3 eggs
2 c. sugar
2 tsp. vanilla extract
1 c. + 2 1/2 c. wheat flour
     Or gluten-free flours:
     98 g. uncontaminated oat flour
     98  g. sweet white sorghum flour
     98 g. sweet rice flour
     98 g. tapioca or arrowroot starch
     98 g. potato starch
1 tsp. baking powder
1 tsp. salt
1 c. warm milk

Cut gumdrops into thirds and sprinkle with 1 cup of the flour. Cover them, and leave them to sit on the counter overnight.

When you're ready to start baking, preheat the oven to 325 degrees Fahrenheit. Butter a tube pan. Dust with flour.

Beat the butter, eggs, sugar and vanilla together until somewhat fluffy. Set aside.

In a separate bowl, mix the flour(s), baking powder and salt together well. Alternately add the milk and the dry ingredients to the butter mixture. Fold in gum drops. Pour batter into prepared pan.

Bake for 1 1/2 hours, or until golden brown and your cake tester comes out clean. Let cool fully before eating. Keeps well in a sealed container on the counter for quite a while.

* Use regular gumdrops or jujubes, not the baking ones. Take out any that are black or clove-flavoured.

No comments:

Post a Comment