*Cindy's Portugese Gumdrop Cake* Makes one bundt cake I'm not sure why it is called Portugese Gumdrop Cake or even it is actually Portugese. I only know for sure that is is moist, delicious and chock full of wonderful sweet gumdrops. This is a recipe that my sister gave me a long time ago. You can bake it in a bundt tin, or a couple of loaf tins. If you are baking it in loaf tins, cut the baking time roughly in half. You cannot buy gumdrops in the UK, not that are the same as North American ones. The ones sold over here as gums are far too hard. I always bring my gumdrops back from Canada or prevail upon a kind friend or relative to send me some. You could use cut up fruit jelly slices. They would come the closest. 1 cup of butter (225g) 1 1/2 cups sugar (287g) 3 large free range eggs, separated 3 cups all purpose flour (420g) 2 tsp baking powder generous pinch of salt 1 cup milk (225ml) 1 tsp lemon extract 1 tsp vanilla extract 1 cup of candy gumdrops (the sugared ones), cut in half (Leave out the black ones) Pre-heat the oven to 150*C/300*F. Grease and flour a bundt pan and set it aside. Cream together the butter and the sugar until light and fluffy. Beat in the egg yolks, mixing them in wwell. Sift together the flour, baking powder and salt. Whisk together the milk, lemon extract and vanilla. In another bowl whisk the egg whites until they are stiff. Stir the flour mixture into the creamed mixture, alternately with the milk mixture, beginning and ending with the flour, making sure to mix it well each time. Fold in the beaten egg whites very carefully with a rubber spatula. Finally fold in the cut up gumdrops. Pour into the prepared bundt pan, smoothing off the top. Bake for 2 hours in the pre-heated oven, or until it tests down by inserting a toothpick in the centre and having it come out clean. If you feel it is browning too quickly on top, cover it with some aluminum foil. Remove from the oven and allow it to cool in the pan for 15 minutes at least, before you remove it to a rack to cook completely. |