Have you guys started planning out what Christmas baking you're going to do? I loooove making my list and would love to hear what you guys are planning on making or have already made. So far I've made:
+Andes Chocolate Mint Cookies
+my grandma's shortbread
+this gumdrop cake!
I plan on also making my grandma's chocolate coconut snowballs, and maybe some other things. But anyway, onto the gumdrop cake. We were waiting in line at the grocery store and I came across this recipe in a Canadian Living holiday magazine. Gumdrop cake!! That sounded exciting. I've never baked with gumdrops. And it has a jar of maraschino cherries, which I love. Basically it's like a different version of fruitcake, though I've never made fruitcake and have rarely eaten it. But that's what I think.
The recipe they printed in the magazine was a bit vague so I was scared how it would turn out but I'm happy with the results. The cake is tinged pink from the maraschino cherry "juice". I wasn't sure how I'd like gumdrops in a cake but it turns out I love them - at least in this style of cake. The cherries and raisins are great too, the cherries more than the raisins. I was wary of the almond extract as I detest that fake almond flavour, but I went with it. And it turned out successfully. It's not something you'd want to eat a lot of given its strong flavour and sweetness, but to have a little nibble, it's great and something different.
I love giving out Christmas baking, but I'm just wondering - is anyone else as OCD as me about it? I can't handle putting different types of cookies with different textures, dryness levels and flavours all in one tin. The mint from the mint chocolate cookies might make the snickerdoodles minty! Or the shortberad might absorb moisture from the pecan tassies and make them dry! I love how a mixed tin of cookies looks, but I have to put them in separate bags first, then into the tin. What do you do? Anyone have a good solution to my cookie mingling problem?
If this sounds good, you might also like:
Perfection Pound Cake with Lemon Curd
All-In-One Holiday Bundt Cake
Cream Cheese Pound Cake and Strawberry Sauce
Toasted Pecan Eggnog Ring
Adapted from Mrs. P. Ramsay in Victoria (found in Canadian Living holiday magazine)
The original recipe stated "1 package of raisins, 1 package of gumdrops and 1 jar of maraschino cherries". Not sure what size was intended to be used, but I just used what was available at the store and have noted the sizes I used in the recipe.
375 g package raisins
375 mL jar maraschino cherries, drained with juice reserved, and sliced in half
200 g package gumdrops
1 1/2 cups unsalted butter, room temperature
1 1/2 cups sugar
4 eggs, room temperature
1 tsp vanilla extract
1 tsp almond extract
1 cup milk plus juice from the cherries (I used unsweetened almond milk)
4 1/2 cups all purpose flour
1 tsp salt
2 tsp baking powder
Soak the raisins for 1/2 hour in hot water. Drain well. Mix together the raisins, cherries, gumdrops and 1 cup of the flour. Set aside.
Preheat oven to 325F. Prepare a bundt pan by buttering it, making sure to get into all the crevices. Cream together the butter and sugar. Add in the eggs and mix well. In a separate bowl, combine the vanilla extract, almond extract, milk and juice from the cherries. In another separate bowl, whisk together the 3 1/2 cups flour, salt, and baking powder. With the mixer on low, alternately add the flour mixture and liquid mixture, starting with the flour mixture. Mix until just combined. Fold in the fruit mixture.
Pour the mixture into the prepared bundt pan and smooth the top. Bake at 325F for 30 minutes, then 300F for 1 1/2 hours. Remove from the oven and let it cool completely in the pan before turning it out.