Title: Gumdrop Cake
Categories: Cake Blank
Yield: 2 Loaves

4	c	Flour
2		Eggs
1	ts	Baking soda
1 1/2	c	Applesauce
1/4	ts	Salt
1	ts	Vanilla
1	ts	Cinnamon
1	lb	Raisins, white
1/4	ts	Cloves, ground
8	oz	Gumdrops (no black ones; 2 standard bags)
1/4	ts	Nutmeg
12	oz	Coconut, shredded (1 standard bag)
1	c	Butter
		Walnuts, to taste
2	c	Sugar

Cream together butter, sugar and eggs in one bowl. In another bowl, mix the dry ingredients together (flour, salt, soda and seasonings). Add the flour mixture to the butter mixture half at a time, alternating it with the applesauce. Pick all the black gumdrops out and eat them or throw them away. Add the nuts, raisins, coconut and remaining gumdrops; blend well.

Line 2 large loaf pans or 5 small loaf pans with wax paper! (Grease won't work). Fill pans about 2/3 full. Bake at 300 degrees F. for about 2 hours. Let cool for about 15 minutes before you try to remove the loaves from the pan. They should just fall right out when turned upside down, then peel off the wax paper.

NOTES:

* Cake with gumdrops, applesauce, raisins and coconut.

: Difficulty: easy, though creaming butter and sugar without a food processor is tedious. : Time: 10 minutes preparation, 2 hours baking, 15 minutes cooling. : Precision: approximate measurement OK.

The smaller gumdrops work best when you go to cut the cake. I can never find small gumdrops that are not 'spice drops', so I buy the large ones and cut them into quarters. The cake also slices a lot better when almost entirely cool. If you try to cut a piece while it's still hot, it'll taste GREAT, but it will crumble all over.

: Jane Medefesser : NASA-Ames Research Center, Mountain View, CA : {..dual,riacs,hplabs,ihnp4}!ames!jane

: Copyright (C) 1986 USENET Community Trust

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