This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.

susan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.

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  • In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.

  • In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture.

  • Mix well and pour into prepared pan. Bake for 1 1/2 hours.

Nutrition Facts

626 calories; 7.4 g protein; 105.6 g carbohydrates; 104.6 mg cholesterol; 584.3 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/25/2003
I was a bit timid about trying this following its first review but I did and it is wonderful. I used milk instead of water (why use water in a cake??) and I substituted almond flavouring because I thought it would compliment the gumdrops...I WAS RIGHT. I took 20 minutes off the time to make it 1 hour and 10 minute rather than 1 1/2 hours...just right. Then I drizzled glaze over the top and it was a real winner. Read More
(44)

Most helpful critical review

Rating: 1 stars
12/15/2002
This cake was very dry. I would reduce cook time to 1 hour and then test with toothpick. I would also double the amount of gumdrops used. Good basic recipe I am tinkering with it to make better. Read More
(27)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
12/24/2003
I was a bit timid about trying this following its first review but I did and it is wonderful. I used milk instead of water (why use water in a cake??) and I substituted almond flavouring because I thought it would compliment the gumdrops...I WAS RIGHT. I took 20 minutes off the time to make it 1 hour and 10 minute rather than 1 1/2 hours...just right. Then I drizzled glaze over the top and it was a real winner. Read More
(44)
Rating: 1 stars
12/15/2002
This cake was very dry. I would reduce cook time to 1 hour and then test with toothpick. I would also double the amount of gumdrops used. Good basic recipe I am tinkering with it to make better. Read More
(27)
Rating: 5 stars
12/21/2012
After reading the reviews I decided to change the recipe slightly. I used 3 1/2 cups of flour only reserving 1/4 cup for the gumdrops. I used gumdrops only and yes I did add the black ones my grandkids love them. I omitted the extracts and used 2 tsp. of pure organic lemon juice instead and incorporated the grated lemon rind into the flour mix. I also used milk as was suggested by another reviewer and baked it for one hour only and it was done to perfection. The cake just came out of the oven and looks absolutely beautiful. My husband came home and said it looked like it came from a bakery! Lucille D Read More
(11)
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Rating: 3 stars
12/29/2010
I followed the receipe except I didn't have gumdrops. I used 3/4 cup of small diced dried fruit and 3/4 cup of chopped walnuts. My family really likes the cake but they all said it tastes like a coffee cake. Read More
(5)
Rating: 4 stars
12/01/2011
Nice Cake reminds me of the gumdrop cake my mother made as I was a child in BC Canada. Making it with Dried Cranberries little orange zest extra gumdrops.. drizzled with icing... YUMMY Read More
(2)
Rating: 5 stars
12/22/2019
Just fabulous. Best fruitcake ever. I do not see how you could be a fruitcake hater after tasting one of these. Read More
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Rating: 5 stars
11/16/2017
This cake is so delicious that I threw away my old recipe. Also substituted the lemon flavouring for almond and feel it is perfect. This will definitely be one of my "must haves" for Christmas. Read More