Gum Drop Cake, from the Kitchen of my Auntie Gladys (Masterson) Eby
1 CUP BUTTER
1 LB. LIGHT RAISINS (SIMMER IN WATER COOL AND DRAIN)
1 CUP WHITE SUGAR
2 EGGS
1 LB. GUMDROPS
2 CUPS FLOUR
1 tsp . NUTMEG
1 CUP SWEETENED APPLESAUCE
1 tsp. SALT
1 tsp. BAKING SODA
DREDGE GUMDROPS, RAISINS IN 1 CUP OF THE FLOUR. COMBINE INGREDIENTS IN ORDER GIVEN. ADD FLOURED RAISINS AND GUMDROPS AND (FOLD) IN. LINE LOAF PAN WITH PARCHMENT PAPER. BAKE 2 HRS. IN SLOW OVEN 300 DEGREES.
THIS MAKES 5 SMALL TIN LOAF PANS. DON'T COOK THEM AS LONG--KEEP CHECKING. PUT A PAN OF WATER UNDER FOR MOISTURE. COOL ON RACK AND THEN WRAP IN SARAN AND TIN FOIL (THAT IS HOW I DO IT)