Gumdrop Cake

A recipe for "Gumdrop Cake," as written by Sylvia Sasse. Original source is Valice Lowrey.

For Christmas eating, bake and wrap around Halloween.

Ingredients:

Sugar

Butter

Flour (x2)

Salt

Cinnamon

Cloves

Applesauce

Eggs, beaten

Baking Soda

Hot Water

Gumdrops (NO BLACK)

Nut Meats, broken

White Raisins (Golden Raisins)

Brandy

1 cup

1 cup

2 cups (x2)

1 tsp

1 tsp

1 tsp

1 1/2 cups

2

1 tsp

1 tbsp

2 pounds

1 1/2 cups

1 pound

as needed

Steps:

1) Cream sugar and butter together.

2) Add 2 cups Flour, Salt, Cinnamon, Cloves, Apple Sauce.

3) Add 2 beaten eggs, and baking soda dissolved in hot water.

4) In seperate bowl, sift 2 cups Flour over gumdrops (cut in 8ths), nut meats (whatever you have), and raisins. Add to creamed mixture and blend well.

5) Pour into greased 10x4 tube pan (bundt cake) or 1 loaf pan and 5 small loaf pans.

6) Place on top rack of oven. Place pan of water on bottom rack (Do not put cake pan in the water!).

Bake at 300° for 2 hours for larger pans, 1 hour for smaller pans.

7) Wrap in dish towel material soaked in Brandy. Wrap in cling wrap. Wrap in aluminum foil.

Will keep and ages well until Christmas. Do not refrigerate.