4 c Flour
2 Eggs
1 ts Baking soda
1 1/2 c Applesauce
1/4 ts Salt
1 ts Vanilla
1 ts Cinnamon
1 lb Raisins, white
1/4 ts Cloves, ground
8 oz Gumdrops (no black
-ones; 2 standard bags)
1/4 ts Nutmeg
12 oz Coconut, shredded
-(1 standard bag)
1 c Butter
Walnuts, to taste
2 c Sugar
Cream together butter, sugar and eggs in one bowl. In another bowl,
mix the dry ingredients together (flour, salt, soda and seasonings).
Add the flour mixture to the butter mixture half at a time,
alternating it with the applesauce. Pick all the black gumdrops out
and eat them or throw them away. Add the nuts, raisins, coconut and
remaining gumdrops; blend well.
Line 2 large loaf pans or 5 small loaf pans with wax paper! (Grease
won't work). Fill pans about 2/3 full. Bake at 300 degrees F. for
about 2 hours. Let cool for about 15 minutes before you try to remove
the loaves from the pan. They should just fall right out when turned
upside down, then peel off the wax paper.
NOTES:
* Cake with gumdrops, applesauce, raisins and coconut.
: Difficulty: easy, though creaming butter and sugar without a food
processor is tedious.
: Time: 10 minutes preparation, 2 hours baking, 15 minutes cooling.
: Precision: approximate measurement OK.
The smaller gumdrops work best when you go to cut the cake. I can
never find small gumdrops that are not 'spice drops', so I buy the
large ones and cut them into quarters. The cake also slices a lot
better when almost entirely cool. If you try to cut a piece while
it's still hot, it'll taste GREAT, but it will crumble all over.
