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Gumdrop Cake

Author/Submitted by: Jane Medefesser NASA-Ames Research Center, Mountain View, CA
Servings: 1
Categories: Cakes / Desserts

400  g  flour
2    eggs
5  ml  baking soda
400  ml  applesauce
1  ml  salt
5  ml  vanilla
5  ml  cinnamon
500  g  white raisins
1  ml  ground cloves
250  g  gumdrops (no black ones). Two standard bag
1  ml  nutmeg
350  g  coconut (shredded). One standard bag.
250  g  butter
    walnuts, to taste
400  g  sugar

1. Cream together butter, sugar and eggs in one bowl. In another bowl, mix the dry ingredients together (flour, salt, soda and seasonings). Add the flour mixture to the butter mixture half at a time, alternating it with the applesauce. Pick all the black gumdrops out and eat them or throw them away. Add the nuts, raisins, coconut, and remaining gumdrops; blend well. 2. Line 2 large loaf pans or 5 small loaf pans with wax paper! (Grease won't work). Fill pans about 2/3 full. Bake at 150 C for about 2 hours. Let cool for about 15 minutes before you try to remove the loaves from the pan. They should just fall right out when turned upside down, then peel off the wax paper. Author's Notes: The smaller gumdrops work best when you go to cut the cake. I can never find small gumdrops that are not 'spice drops', so I buy the large ones and cut them into quarters. The cake also slices a lot better when almost entirely cool. If you try to cut a piece while it's still hot, it'll taste GREAT, but it will crumble all over. Difficulty : easy, though creaming butter and sugar without a food processor is tedious. Precision : approximate measurement OK.

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