| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Holiday |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Gumdrops |
| 1/2 |
c |
Raisins |
| 2 |
c |
Flour;all purpose |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon;ground |
| 1 |
ts |
Nutmeg;ground Salt |
| 1 |
c |
Butter;unsalted |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
c |
Applesauce |
| 1 |
|
Lemon rind;of 1;grated |
INSTRUCTIONS
"Most kids don't like fruit cake, so I have devised a moist version of a
classic gumdrop cake. Freeze the cake until Christmas or refrigerate up to
two weeks."
Preheat the oven to 350F. Cut the gumdrops into small pieces *(get your
kids to do this); leaving out the black ones. In a small bowl, toss with
the raisins and 1/2 c flour. Reserve.
In a separate bowl, combine the baking powder, baking soda, cinnamon,
nutmeg, and salt with the remaining flour.
In a large bowl, cream the butter until light and fluffy. Gradually beat
in the sugar. Beat in the eggs, one at a time.
Stir in the applesauce, flour mixture and lemon rind. Fold in the gumdrop
and raisin mixture.
Butter a 9 X 5 inch loaf pan and line with buttered wax or parchment
paper. Pour in the batter.
Bake for 1 to 1 1/2 hours or till knife inserted comes out clean.
Turn out the cake and let it cool completely. Wrap well with foil and
store for 1 to 2 weeks in the refrigerator. Freeze if keeping longer than 2
weeks. MAKES: 1 loaf
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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