Gumdrop Cake

Recipe by Rhonda J
READY IN: 1hr 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease a 9x5 (2 L) loaf pan.
  • Line with parchment paper, cutting to fit.
  • In large bowl,beat sugar& butter until light& creamy,beat in the eggs,lemon rind& vanilla until fluffy.
  • In a separate bowl,stir together flour,baking powder& salt.
  • Gradually beat the flour mixture into sugar mixture alternately with the milk until mixture is smooth.
  • Stir in gumdrops& coconut until well combined.
  • Spoon into prepared pan and bake at 350 for 1-1 1/4 hrs.
  • or until tester in centre comes out clean.
  • DON"T OVERBAKE.
  • Let cool in pan for 5 minutes.
  • Turn out and let cool on wire rack completely.
  • Lemon Glaze: In small bowl,whisk icing sugar& lemon juice until smooth.
  • Drizzle glaze evenly over top of the cake& sprinkle with the chopped gumdrops.
  • Can be refrigerated loosely covered for up to 1 week.
  • If you would like to store longer, freeze the cake UNWRAPPED, then wrap carefully& store in freezer up to three months.
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