Gumdrop Fruit Cake
A rich, fruity cake packed with gumdrops, raisins, and spices, perfect for festive occasions or a sweet treat for those who enjoy chewy, flavorful desserts.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add 2 cups of flour, cinnamon, cloves, eggs, and dissolved baking soda; mix well.
- Sift 2 cups of flour over the chopped gumdrops, raisins, and nutmeats.
- Fold the sifted flour mixture into the creamed mixture along with the fruit and gumdrops.
- Pour the batter into an angel food cake pan.
- Place a pan of water in the oven to maintain moisture during baking.
- Bake at 325°F (165°C) for approximately 2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding a touch of orange zest or a splash of rum to the batter. If gumdrops are unavailable, you can substitute with diced dried fruits like apricots or cherries. Ensure the raisins are plump; soaking them in warm water for 10 minutes can help. This cake can be made ahead of time, improving in flavor as it sits.
Serving Suggestions
This gumdrop fruit cake pairs beautifully with a scoop of Heavenly Chocolate Ice Cream for dessert. Serve it alongside a warm beverage like spiced cider or coffee. It also makes a delightful addition to holiday gatherings, where it can be enjoyed as a festive treat or a sweet snack throughout the day.
Storage & Reheating
Store leftover gumdrop fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm slices in the microwave for a few seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Gumdrop Fruit Cake contains roughly 2250 calories, with 13g protein, 265g carbohydrates, and 135g fat. It is an excellent source of dietary fiber (74% of the Daily Value), iron (56% of the Daily Value), and calcium (35% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 767mg per serving (33% of the Daily Value).
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 make this cake ahead of time?
Yes, this cake can be made up to a week in advance. Storing it in an airtight container allows the flavors to develop and enhance over time. Just make sure to keep it in a cool, dry place, and it will still taste delicious when you're ready to serve it.
What can I substitute for the gumdrops?
If gumdrops aren't available, you can use chopped dried fruits like dates, apricots, or cranberries. Alternatively, a mix of candied fruits can also work, providing a similar chewy texture and sweetness to the cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. Baking times may vary, so it's important to start checking around the 1 hour and 45-minute mark to avoid overbaking.
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).