Gumdrop Cake

Prep Time: 15minutes minutesCook Time: 55minutes minutes Servings: 12 Calories: 547kcal
Author: Karlynn Johnston

Ingredients
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▢1 cup butter room temperature
▢1 cup white sugar
▢4 large eggs room temperature
▢1 teaspoon vanilla extract
▢2 teaspoons almond extract
▢2 1/2 cups all-purpose flour
▢2 tablespoons cornstarch
▢2 teaspoons baking powder
▢1/2 teaspoon salt
▢1 cup milk
▢2 1/4 cups of gumdrops chopped if large
Cherry Icing Glaze
▢1 3/4 cups icing sugar
▢1 teaspoon almond extract
▢2 teaspoons melted salted butter
▢2-3 tablespoons milk add until desired consistency is achieved
Instructions
Pre-heat your oven to 325 °F
Beat the butter in a large mixing bowl until smooth.
Add in the white sugar and beat in completely.
Add in the eggs, beat until smooth again, then mix in the extracts completely.
Whisk dry ingredients together in a medium sized bowl.
Add one third of the dry ingredients into the butter mixture, combine completely.
Add in one third of the milk, beat in completely.
Repeat steps until flour and milk are used up, ending on milk.
Stir in the gum drops.
Spray a 9 or 10 inch bundt pan with cooking spray.
Spoon batter into the pan, spreading out evenly.
Bake in the oven for 65-75 minutes until a cake tester inserted comes out clean.
Cool completely.
Whisk together icing ingredients until smooth and the pour over the cake.
Slice and serve!
Notes
Bake this low and slow at 325, it’s a pound cake after all! If you bake it hotter it will rise and crack in the middle and the edges will be sunken.

Nutrition
Calories: 547kcal | Carbohydrates: 90g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 284mg | Potassium: 163mg | Sugar: 55g | Vitamin A: 605IU | Calcium: 77mg | Iron: 1.7mg