Delicious Gumdrop Cake (w/raisins)

I used to only make this at Christmas time, but find myself making it several times a year now. My husband, our kids and my dad really love it.

When making this cake, you can use the small baking gums (less work, but quite costly) or you can do what I do and buy the big bags of regular gumdrops (sugar coated or plain) and cut them up. I usually double up the recipe and make two loaves at a time. They keep really well in the freezer.

Candra’s Notes:

It’s best to avoid using the black (licorice flavoured) and the pink (peppermint flavored) in your cake because the flavors are too strong and overpowering.

Directions:

Yield: One large 9″ loaf

1. Mix flour, salt, baking powder, raisins and gumdrops together in a large bowl and set aside.
2. In a medium mixing bowl cream the margarine or butter while adding sugar and beaten eggs.
3. Add vanilla to milk.
4. Add flour mixture to creamed mixture alternately with milk, making three dry and two liquid additions.
5. Bake in prepared loaf pan (lightly greased and floured) in a slow oven 300°F for approx. 1 and 1/2 hours or until golden in color and toothpick inserted in the middle comes out clean.
6. Let cool five minutes, carefully remove from loaf pans and let the gumdrop cake cool on wire rack.