Gumdrop Cake is a delicious, buttery pound cake filled with colorful gumdrops and raisins. Too good to only serve at Christmas time.

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. 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. I usually double up the recipe and make two loaves at a time. They keep really well in the freezer.

Gumdrop Cake

yield one large 9 inch loaf pan

1/2 Cup Margarine or Butter softened to room temperature

1 Cup of white Sugar

2 Eggs

1 tsp. of Vanilla

2 1/4 Cups of All Purpose Flour

2 tsp. of Baking Powder

1/4 tsp. of Salt

3/4 Cups of Raisins

1 Pound of Gumdrops (chopped)

3/4 Cups of Milk

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