Gumdrop Coconut Cake - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making Gumdrop Coconut Cake, made with baking gumdrops, coconut and so much more. Recipe below!
Ingredients:
1/2 Cup Butter
1/2 Cups Sugar
3 Eggs
1 Tsp Almond extract
3 Cups Flour
2 Tsp Baking Powder
1 cup coconut
1 Cup evaporated Milk ( room temp )
1 Cup Gumdrops or more
Method:
- Cream together butter and sugar.
- Add eggs one at a time mix well until light and fluffy.
- Mix in almond extract.
- In another bowl sift or mix together flour and baking powder.
- Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.
- Fold gumdrops that have been rolled in flour to your mixture, add coconut continue mixing until all combined.
Grease one springform pan or two loaf pans, or bunt.
- Bake in a 400º pre-heated oven for 45 minutes to an hour or less, depending on your oven, always check the middle of your cake first with a toothpick or knife before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes or so then check again. Don't over bake your gumdrop cake ,this will make your cake dry.
- Remove cake from oven let set in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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Perfect treats for the holidays and all occasions????????! no baking! no flour! melts in mouth!
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Perfect treats for the holidays and all occasions????????! no baking! no flour! melts in mouth!
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There may be errors because of language translation, if you have any questions please write to me in the comment section, I will be happy to answer ????
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Dark Christmas Cake - Fruit Cake ???? Love It Or Hate It!
This Dark Christmas Fruit Cake is a fruitcake lovers dream! So this stir it up Sunday, this is the Christmas Fruit Cake Recipe you should be making!
Ingredients:
375 mL (1½ cups) candied pineapple
375 mL (1½ cups) candied cherries
500 mL (2 cups) currants
500 mL (2 cups) candied peel
375 mL (1½ cups) seedless raisins
250 mL (1 cup) brandy, rum, or bourbon
500 mL (2 cups) all-purpose flour
10 mL (2 tsp) baking powder
2 mL (½ tsp) baking soda
2 mL (½ tsp) salt
1 mL (¼ tsp) ground allspice
1 mL (¼ tsp) ground cloves
5 mL (1 tsp) ground cinnamon
2 mL (½ tsp) ground nutmeg
180g (175 mL / ¾ cup) butter, softened
170g (175 mL / ¾ cup) packed brown sugar
30 mL (2 Tbsp) molasses
60 mL (¼ cup) strawberry, or raspberry jam
5 eggs
200g (375 mL / 1½ cups) chopped walnut halves (pecans)
Method:
Chop up the pineapple and cherries.
In large bowl combine; pineapple, cherries, currants, raisins, mixed peel, and brandy; cover and leave on the counter for at least 24 hours, or up to a week; stirring occasionally.
Preheat oven to 150ºC (300°F).
Line base a 13 x 9 (3.5 L) metal cake pan with parchment paper.
In small bowl, whisk together flour, baking powder, baking soda, salt, allspice, cloves, cinnamon, and nutmeg.
In a really big bowl bowl; cream together butter and sugar.
When butter / sugar is light and fluffy beat in molasses and jam.
Then beat in eggs, 1 at a time.
Stir in flour mixture just until incorporated.
Add fruit mixture and walnuts; stir to combine.
Transfer to the prepared pan, smoothing top.
Bake cake for 1:45 to 2 hours, until cake tester inserted in centre comes out clean but a little sticky.
You may need to lay a piece of tinfoil over top during baking if it browns too much.
Let cool in pan on rack.
Soak a double-thickness of cheesecloth in more brandy; wrap the cake in the cheesecloth and then wrap in plastic wrap..
Refrigerate for as long as you can before eating.
This will keep in the fridge / freezer almost indefinitely if wrapped carefully.
**Tips:
Switch up the dried and candied fruit for anything you'd like to have in the cake - there is no 'right or wrong' way.
Switch up the alcohol of your choice for any that you prefer - or use apple / grape juice if you wish.
Fancy molasses gives a lighter flavour, but sometimes we'll use cooking or blackstrap. Sorghum or honey would also work.
Music by Dyalla Swain
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GUM DROP CAKE - 12 SWEET RECIPES FOR CHRISTMAS - NEW SERIES
???????????????????????????????? NEW SERIES - 12 Sweet Recipes for Christmas ????????????????????????
Today’s recipe was very kindly given to me by Mrs Beaton, so a very special thank you to her and her daughter, my friend, Trina.
List of ingredients:
1 1/2 cup of butter
250gr of cream cheese
3 cups of whte sugar
3 cups of flour (save 1/2 cup for the gum drops)
6 eggs
1-2 tsp of vanilla extract
2 tbsp of baking powder
2 cups of foured gum drops
Method:
Butter and flour the cake pan you are using.
Pre heat oven to 180/375 degrees
Cream butter + cream cheese + sugar.
add the vanilla.
add eggs one at a time, mixing well after each egg.
Gradually add the flour to the cake, don't forget to use half of cup for the gum drops).
Add the baking powder and mix.
Finally add the floured, diced gum drops.
And now pour it into your cake tin.
Note: Don't forget to follow the tips I give in the video.
Link to Danish Whisk (not Dutch, sorry!):
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Outside the Box: Gumdrop Fruitcake
Gumdrop Cookies
Soft, chewy Gumdrop Cookies! My Grandma's recipe is loaded with gumdrops, coconut & oatmeal. These cookies are sweet, delicious and an old-fashioned cookie that everyone loves!
Ingredients
▢ 1 cup brown sugar
▢ 1 cup white sugar
▢ 1 cup butter softened
▢ 2 large eggs
▢ 2 cups all purpose flour
▢ 2 cups oatmeal
▢ 1 cup coconut shredded
▢ 1 cup gum drops plus more to top the cookies with if desired!
▢ 1 teaspoon vanilla extract
▢ 1 teaspoon baking soda
▢ 1 teaspoon baking powder
▢ ¼ teaspoon salt
Instructions
1. Preheat the oven to 375 degrees.
2. In a large bowl, sift together the flour, salt, baking powder and baking soda, set aside.
3. In a separate bowl, cream butter, eggs, white sugar, brown sugar and vanilla.
4. Using a mixer, slowly incorporate the flour mixture in a couple of batches into the creamed mixture until completely mixed.
5. Stir in the coconut, oatmeal and gumdrops.
6. Drop dough onto un-greased cookie sheet.
Remove from oven, allow to rest on baking sheet for five minutes before removing and placing on wire rack.
Find the complete recipe here with all the tips here -
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Be sure to check out the website Bowl Me Over - That’s where we share easy to make recipes that you and your family will love! We specialize in simple meals for today's busy families. With step-by-step directions and photos, recipes are easy to make and turn out great every time.
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