Gumdrop Cake. A dense buttery pound cake packed with brilliantly coloured morsels of gumdrop candy. It’s very popular during the Holidays or as a birthday cake here in Newfoundland.
Gumdrop Cake is one of those things that I remember from childhood as does Spouse; it’s one of her favourites. Back then it was sometimes made as a birthday cake for kids and adults alike.
I mean, a cake that’s chock full of candy…and with frosting! What kid wouldn’t love that?
It is a very similar recipe to the ever popular Newfoundland Cherry Cake which is made in practically every household in the province during the Christmas season. The poundcake-like texture of the cherry cake is tweaked to be just a little more dense.
The purpose is in order to support the heaps of brilliantly coloured little gumdrops scattered throughout the cake, while still maintaining it’s rich buttery flavour. Be sure to read the notes on the gumdrops that are provided with the recipe to ensure the best success in baking this cake
This a a perfect gift giving cake too, because the recipe can be easily divided between 2 small loaf pans. If you double the recipe you can get 4 perfect little cakes to wrap in some colourfully seasonal cellophane wrap and tie with a bright ribbon.
It’s just the thing to bring as a hostess gift to Holiday parties or to hand out to the neighbours, especially those with small children.
I always get questions about the gumdrops for this recipe. Here in Canada, these are carried by Bulk Barn, but I have been told sometimes only seasonally.
If you can’t find them try cutting up larger gumdrops instead. Very soft gumdrops are not suitable though. Be sure to use the firmest ones you can find.
For other cakes popular in Newfoundland during the Holidays, including traditional dark and light fruitcakes as well as a few with modern twists, check out our Collection of Newfoundland Christmas Cake Recipes.
Like this Gumdrop Cake recipe?
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You may also like our incredibly popular recipe for Apricot Fruitcake!
- 1 ½ cups butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 tsp finely minced lemon zest optional
- 3 cups flour
- 1 ½ tsp baking powder
- 3/4 cup undiluted evaporated milk
- 2 1/2 cups baking gums + an additional ¼ cup flour
Cream together the butter and sugar well.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Beat in the vanilla and lemon zest.
Sift together the flour and baking powder.
Fold dry ingredients into the creamed mixture alternately with the evaporated milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.
Fold in the baking gums that have been tossed at the last minute in the ¼ cup flour.
Bake in greased and floured bundt pan or in a spring form pan, tube pan, or loaf pans lightly greased and lined with parchment paper. Bake at 300 degrees F for 1 to 1 3/4 hours depending upon the size of your pan. Small loaf pans may be done just under an hour so test them after 50 minutes. My bundt pan cake took the full hour and 45 minutes in my oven
Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.
I used the smallest baking gums that I could find in this cake and they worked well. Baking gums are made to withstand the heat of baking. If using larger gumdrops, you will want to cut them in small pieces about the size of cutting a cherry into quarters. Larger gumdrops may fall to the bottom and ruin the cake.
Be careful not to use gumdrops that are too soft either. They should spring back nicely when you squeeze them between your fingers. If you can crush them completely between your thumb and forefinger they are probably too soft to use and will probably melt through the cake batter.
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