Gumdrop Cake

Preheat the oven to 300°F.

In a bowl, combine 3 cups of all-purpose flour and 1 and 1/2 teaspoons of baking powder. Whisk together and set aside.

In a mixing bowl, cream together 1 and 1/2 cups of softened butter and 2 cups of granulated sugar.

Add 2 teaspoons of vanilla extract and 3 eggs to the butter and sugar mixture. Mix well.

Pour in 3/4 cup of evaporated canned milk.

Add half of the flour mixture and half of the milk to the batter. Mix on low speed until almost incorporated.

Add the remaining flour mixture and the remaining milk. Mix again on low speed, pausing to scrape down the sides of the bowl to ensure everything is incorporated.

Cut 3 cups of gumdrops in half. Dredge them in 2 to 3 tablespoons of all-purpose flour to help them distribute throughout the batter.

Fold in the gumdrops to the batter in two batches.

Pour the batter into eight mini loaf pans (though only six will be filled).

Bake in the preheated oven at 300°F. Check for doneness around 40 minutes, but note that baking time may vary depending on the pan used.

Equipment Needed

Spice Level:

Allergens