Martha Stewart Gumdrop Cake

This Martha Stewart gumdrop cake is a nostalgic and festive recipe, which includes chopped gumdrops and raisins. It’s a classic, foolproof recipe, perfect for holidays and gatherings, serving up to 10.

Martha Stewart Gumdrop Cake Ingredients

• 1 cup butter
• 2 cups white sugar
• 3 eggs
• 1 cup warm water (110°F / 45°C)
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 cup gumdrops, chopped
• 1 cup raisins
• 1/4 cup all-purpose flour (for coating fruit)

How To Make Martha Stewart Gumdrop Cake

1. Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan. Set aside.
2. Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Mix dry ingredients: In a separate bowl, sift together the 3 1/2 cups of flour, baking powder, and salt.
4. Combine batter: Add the dry ingredients to the creamed mixture alternately with warm water, mixing gently until combined.
5. Prepare fruit: Toss the chopped gumdrops and raisins in 1/4 cup flour to prevent sinking. Stir in lemon and vanilla extracts along with the coated fruit.
6. Bake the cake: Pour the batter into the prepared tube pan and smooth the top. Bake for about 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the cake cool in the pan before removing. Slice and serve.

Recipe Tips

• What kind of gumdrops should I use? Use classic fruit-flavored gumdrops (avoid the spiced kind) and remove any sugar coating.
• Why coat gumdrops and raisins in flour? This helps prevent them from sinking to the bottom of the cake.
• Can I use a bundt pan instead of a tube pan? Yes, just ensure the volume is similar and check for doneness early.
• How to slice cleanly: Let the cake cool completely and use a serrated knife.
• Can I add nuts? Yes, fold in 1/2 cup chopped walnuts or pecans if desired.

What To Serve With Gumdrop Cake

This playful, fruity cake pairs well with:

• Hot tea or cider
• Whipped cream or a dusting of powdered sugar
• Vanilla ice cream
• Orange or lemon glaze drizzle

How To Store Gumdrop Cake

Room Temperature: Store covered in an airtight container for up to 4 days.

Refrigerate: Keeps for up to 7 days in the fridge. Bring to room temp before serving.

Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature.

Gumdrop Cake Nutrition Facts

• Calories: 626
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 105mg
• Sodium: 584mg
• Carbohydrates: 106g
• Sugar: 65g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this ahead for the holidays?
Yes, this cake stores well and can be made a few days in advance.

Can I use mini gumdrops or gummy bears?
Stick with classic gumdrops for best texture and bake stability.

Is this cake overly sweet?
It is sweet but balanced by the dense crumb and slight tartness from the lemon extract.

Can I substitute dried cranberries for raisins?
Yes, dried cranberries make a great swap.

Try More Recipes:

• Martha Stewart Gooey Butter Cake
• Martha Stewart Gluten Free Coffee Cake
• Martha Stewart Gluten Free Chocolate Cake