Gumdrop Cake


This recipe for an unusual and beautiful fruit cake comes from Susan McGoldrick. The gumdrops become nice and soft after baking so that slicing the cake is no problem. Do not use any of the black gumdrops as you only want the fruit flavours.

Gumdrop Cake Recipe

  • 1 cup (8 oz – 227 gm) white sugar
  • 1 cup (8 oz – 227 gm) unsalted butter
  • 3 large eggs
  • 3 cups (11½ oz – 330 gm) all-purpose flour
  • 2 tsp (10 ml) cinnamon powder
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) baking soda
  • 3+1/3 cups (16 oz – 454 gm) raisins
  • 1 pound (454 gm) gumdrops (no black ones!)


Line an 8½” (20 cm) spring-form pan with parchment paper, as shown in the Christmas cake recipe.

Boil the raisins in a saucepan with about 2 cups of water until they have plumped up and absorbed the liquid. Allow to cool.

Preheat the oven to 300°F (150°C)

Cream the butter and the sugar together and then mix in the eggs.

Sift the dry ingredients into a bowl and mix with a wire whisk.

Gradually mix the flour mixture into the liquid ingredients until smooth.

Mix in the raisins and the gumdrops.

Pour the mixture into the spring form pan and level it.

Bake on a baking sheet on the lowest rack of the oven for 2½ – 2¾ hours

until a skewer inserted in the cake comes out clean.


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