Orange Gumdrop Cake
A moist, flavorful orange gumdrop cake featuring chunks of orange candy slices and nuts, perfect for festive occasions or dessert lovers seeking a sweet, citrusy treat.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in 1 cup of buttermilk.
- Mix the soda with the remaining 1/2 cup of buttermilk, then add to the batter.
- Combine the dry ingredients (flour, salt).
- Fold in the chopped orange candy slices and mixed nuts.
- Blend all ingredients until well combined.
- Grease and flour a tube pan.
- Pour the batter into the prepared pan.
- Bake for 2 1/2 hours at 275°F (135°C).
Tips & Substitutions
For a lighter texture, consider substituting half of the margarine with unsweetened applesauce. If you can't find orange candy slices, you can use chopped dried apricots or orange zest for a similar flavor. When mixing, ensure the buttermilk is at room temperature for better incorporation into the batter. Avoid overmixing after adding the dry ingredients to keep the cake tender.
Serving Suggestions
Serve slices of Orange Gumdrop Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Gramma Ritchey'S Fruit Cookies for a delightful dessert platter.
Storage & Reheating
Store any leftover Orange Gumdrop Cake in an airtight container at room temperature for up to four days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Gumdrop Cake contains roughly 1841 calories, with 52g protein, 244g carbohydrates, and 80g fat. It is an excellent source of protein (104% of the Daily Value), iron (78% of the Daily Value), and dietary fiber (69% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2776mg per serving (121% 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 use regular milk instead of buttermilk?
Yes, you can substitute regular milk by adding 1 tablespoon of vinegar or lemon juice to 1 1/2 cups of milk and letting it sit for 5 minutes. This will mimic the acidity of buttermilk, ensuring your cake remains moist and flavorful.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that baking times may vary slightly based on your oven, so it's good to start checking a bit early.
Can I freeze this cake?
Yes, you can freeze the Orange Gumdrop Cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to three months. Thaw in the refrigerator overnight before serving.
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).