Gumdrop Cake 1975
Transport yourself back to the charming flavors of the 1970s with this delightful Gumdrop Cake, a nostalgic treat bursting with colorful fun and rich, buttery flavor. This festive dessert combines a tender, buttery cake base with chewy, jewel-toned mini gumdrops (no licorice flavor, of course!) and optional chopped walnuts for added crunch. Perfectly sweet and slightly whimsical, this cake is baked in either a bundt pan or rectangular dish, creating a showstopping centerpiece for holiday gatherings, birthday parties, or any special occasion. The simple yet classic preparation—creamed butter and sugar, alternating wet and dry ingredients, and a foolproof flour-toss technique to keep the gumdrops evenly distributed—offers foolproof results every time. Serve this retro-inspired beauty plain or with a light dusting of powdered sugar for an irresistible dessert that's as fun to eat as it is to make.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups mixed mini gumdrops (no licorice flavor)
- 1 cup chopped walnuts (optional)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a 9x13-inch baking dish.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Stir in the vanilla extract.
In a small bowl, toss the mini gumdrops and chopped walnuts (if using) with 2 tablespoons of flour. This will prevent them from sinking during baking.
Fold the floured gumdrops and walnuts into the batter until evenly distributed.
Pour the batter into the prepared pan. Smooth the top with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Slice and serve the gumdrop cake plain, or with a dusting of powdered sugar for added sweetness.
Nutrition Facts
Calories |
5539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 1081.7 g | 393% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 686.8 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 547 mg | 42% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
