GUM DROP CAKE
1/2 cup Crisco shortening
1/2 cup sugar
2 eggs
1/2 cup milk
2 cups flour
1 tsp. baking powder
1 lb. gum drop candy, cut up (do not use black gum drops)
Preheat oven to 350 degrees F. Grease and flour a loaf pan.
Beat together Crisco, sugar, and add eggs. Beat well.
Add milk, flour and baking powder, mix well. Add gum drops. Place in prepared pan.
Bake at 350 degrees for 1 hour.
GUM DROP CAKE (with pineapple and coconut)
2 1/2 cups sugar
1 cup shortening or margarine
3 eggs
1 tsp. lemon extract
1 tsp. vanilla extract
3 3/4 cups all-purpose flour (save 1/2 cup for dusting the gum drops)
2 1/2 tsp. baking powder
1 tsp. salt
1 cup warm milk
1 cup crushed pineapple with juice
1 cup coconut
1 lb. gum drops, cut in bite-size pieces (do not use black gum drops)
Preheat oven to 325 degrees F. Grease a Bundt pan.
Cream sugar, shortening, and eggs together, stir in lemon extract and vanilla extract.
Combine the flour, baking powder, and salt. Add flour mixture to the creamed mixture alternating with the milk and pineapple.
Stir in coconut. Coat gum drops with the 1/2 cup flour and stir into batter last. Pour into prepared pan.
Bake for 2 hours at 325 degrees. Put a pan of water in oven with cake.
HIDDEN TREASURE CAKE
1 cup light brown sugar
1/2 cup shortening
2 eggs
1 tbsp. lemon juice
1 3/4 cups flour, divided use
1 cup chopped nuts
1 cup cut-up gum drops (do not use black gum drops)
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
3/4 cup canned applesauce
Preheat oven to 350 degrees F. Line a 9x5x3-inch loaf pan with wax paper.
Cream brown sugar with shortening until fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice.
Mix nuts and gum drops with 1/4 cup of the flour; set aside.
Sift remaining 1 1/2 cups flour with remaining salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Add dry ingredients alternately with the applesauce to creamed mixture. Stir in gum drop mixture. Pour into a wax lined 9 x 5 x 3 inch loaf pan.
Bake near center of oven until cake tests done (about 1 hour). Cool in pan on cake rack for 10 minutes, then remove from pan. If desired, frost while still warm with a lemon glaze (confectioner's sugar mixed with a small amount of lemon juice).
Hi Jane,
I don't know the original source of these recipes but I hope one will be like the version you're looking.
Happy Baking,
Betsy
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