Aunt Lily Pipes Gumdrop Cake
A nostalgic gumdrop cake with rich fruitiness and warm spices, perfect for holiday gatherings or tea-time indulgence, appealing to those who enjoy sweet, fruity desserts.
Ingredients
Instructions
- Cut raisins and gumdrops into small pieces, then dredge them with flour.
- Cream together the shortening and sugar.
- Add eggs, applesauce, water, and vanilla to the creamed mixture.
- Sift the dry ingredients (flour, cinnamon, nutmeg, cloves, salt) and gradually add to the wet mixture.
- Stir in the flour-dredged raisins and gumdrops.
- Pour the batter into a greased baking pan and bake at 300°F (150°C) for 1 1/2 hours.
- Allow the cake to cool, then glaze before serving.
Tips & Substitutions
For best results, ensure that the gumdrops are cut into small, manageable pieces to avoid clumping in the batter. If you don't have shortening, unsalted butter or coconut oil can be used as substitutes. To enhance the spices, consider adding a pinch of allspice or ginger. When dredging the gumdrops and raisins in flour, use a light hand to help them stay suspended in the batter during baking.
Serving Suggestions
This gumdrop cake is fantastic on its own, but it can also be served with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Pair it with a warm cup of tea or coffee for a cozy afternoon snack. It also makes a great dessert alongside other festive treats like My Mom'S Raisin Pie during holiday gatherings.
Storage & Reheating
Once the cake has cooled, store it in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Lily Pipes Gumdrop Cake contains roughly 694 calories, with 6g protein, 119g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (40% of the Daily Value) and iron (25% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other dried fruits instead of raisins or dates?
Absolutely! Feel free to substitute with dried cranberries, apricots, or even dried cherries for a different flavor profile. Just remember to chop larger fruits into smaller pieces to maintain a consistent texture in the cake.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or too much flour. To prevent this, mix the wet and dry ingredients until just combined. Also, ensure you accurately measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
How can I make this recipe healthier?
To make a healthier version, consider using whole wheat flour instead of all-purpose flour for added fiber. You can also reduce the sugar by one-third and substitute part of the shortening with unsweetened applesauce. This will keep the cake moist while lowering the overall calorie count.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).