Gumdrop Cake

Directions

Preheat the oven to 350℉ (180℃). Cut the gumdrops into small pieces leaving out the black ones. In a small bowl, toss with the raisins and ½ cup flour. Reserve.

In a separate bowl, combine the baking powder, baking soda, cinnamon, nutmeg, and salt with the remaining flour.

In a large bowl, cream the butter until light and fluffy. Gradually beat in the sugar. Beat in the eggs, one at a time. Stir in the applesauce, flour mixture and lemon rind. Fold in the gumdrop and raisin mixture.

Butter a 9 X 5 inch loaf pan and line with buttered wax or parchment paper. Pour in the batter.

Bake for 1 to 1½ hours or until knife inserted comes out clean.

Turn out the cake and let it cool completely. Wrap well with foil and store for 1 to 2 weeks in the refrigerator. Freeze if keeping longer than 2 weeks.

Makes 1 loaf.