Gumdrop Fruitcake You Have To Try

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Gumdrop Fruitcake

"A pleasant reminiscence from my adolescence. My mom made this cake for Christmas each year. She baked it about three weeks earlier than, and drizzled it with grape juice every day."

Ingredients :

1 cup butter
2 cups white sugar
2 eggs, beaten
4 cups all-motive flour
1 teaspoon floor cinnamon
1/4 teaspoon floor cloves
1/four teaspoon floor nutmeg
1/four teaspoon salt
1 1/2 cups applesauce
1 teaspoon baking soda
1 tablespoon hot water
1 teaspoon vanilla extract
16 oz gumdrops, no black ones
three cups raisins
1 cup chopped pecans
1 tablespoon butter

Instructions :

Prep :	Cook : 28M	Ready in :

Preheat oven to 325 ranges F (one hundred sixty five tiers C). Line nine x five inch loaf pans or a ten inch tube pan with greased parchment or heavy paper.
Sift collectively the flour, cinnamon, cloves, nutmeg, and salt.
Cut the gumdrops in fourths. Fry the pecans within the 1 tablespoon butter or margarine. Mix pecans, raisins, and gumdrops together, and roll in 3/4 cup of flour combination.
In a large bowl, cream collectively 1 cup butter or margarine and white sugar. Mix in crushed eggs. Mix within the flour and spice mixture alternately with the applesauce. Dissolve soda in hot water, and stir into batter. Stir inside the vanilla. Stir in nuts, gumdrops, and raisins.
Bake for two hours. The baking time for the tube pan have to be approximately 30 to forty minutes longer. Test approximately 10 minutes earlier than the longer time. You won't get a smooth tester, but you'll be able to tell if it's far the sweet gumdrop or dough. Cool. Wrap in foil.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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