Gumdrop Fruitcake So Tasty

Friday, April 11, 2014

Gumdrop Fruitcake

"A pleasant reminiscence from my early life. My mother made this cake for Christmas every yr. She baked it about 3 weeks before, and drizzled it with grape juice daily."

Ingredients :

1 cup butter
2 cups white sugar
2 eggs, beaten
4 cups all-reason flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/four teaspoon ground nutmeg
1/4 teaspoon salt
1 half of cups applesauce
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
sixteen ounces gumdrops, no black ones
three cups raisins
1 cup chopped pecans
1 tablespoon butter

Instructions :

Prep :	Cook : 28M	Ready in :

Preheat oven to 325 degrees F (one hundred sixty five degrees C). Line two nine x five inch loaf pans or a ten inch tube pan with greased parchment or heavy paper.
Sift collectively the flour, cinnamon, cloves, nutmeg, and salt.
Cut the gumdrops in fourths. Fry the pecans inside the 1 tablespoon butter or margarine. Mix pecans, raisins, and gumdrops together, and roll in 3/4 cup of flour combination.
In a massive bowl, cream together 1 cup butter or margarine and white sugar. Mix in beaten eggs. Mix inside the flour and spice mixture alternately with the applesauce. Dissolve soda in warm water, and stir into batter. Stir in the vanilla. Stir in nuts, gumdrops, and raisins.
Bake for 2 hours. The baking time for the tube pan need to be approximately 30 to 40 minutes longer. Test approximately 10 mins before the longer time. You may not get a clean tester, however you may be able to tell if it's far the candy gumdrop or dough. Cool. Wrap in foil.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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