Wednesday, November 30, 2016

"Rum"drop Loaf Cake

Ever wound up with random candy that you neither remember buying nor particularly like? When I was cleaning out my baker's pantry (stuffed to the gills as always), I came across a sizeable bag of gumdrops that must have been a gift from a year or so ago. I generally detest gummy candy (sour keys are an exception) so I have no idea why I kept them around... needless to say, I had a choice to make: bake them up or toss them out.

I'm guessing you can figure out the option I went for.

RUM Drop Fruitcake

I kept the candy (or at least enough for these cakes) because while I don't like the stick-in-your-molars texture and cloying fake-fruit flavours, some of the people I make gift baskets for at the holidays do - especially in fruitcake. The minor issue of the drops being rather old and dried out was solved with an extended bath in rum along with raisins and dried cranberries. Like most fruit mixes for holiday cakes, the longer the mixture soaks, the better - a good thing, since I had it in the fridge during the week while I was at work! By the time bake day arrived, everything was plump, sweet and boozy, ready to fold into the buttery, coconut-scented batter and keep things moist and decadent for weeks. I froze the loaves so they'll be ready when gifting season arrives, and I would suggest rather thin slices so as to avoid lodging a chunk of fruity candy in your molars!

"Rum"drop Loaf Cake
Makes 2 8x4” loaf pans, 28 slices
1 ½ cups gumdrops (no black ones), chopped
½ cup dried cranberries
¼ cup raisins
½ cup spiced rum
1 tbsp vanilla extract
1⁄2 cup butter, softened
¾ cup sugar
½ tsp nutmeg
2 eggs
1 1⁄4 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1 cup canned coconut milk
  1. Combine the gumdrops, cranberries, raisins, rum and vanilla in a bowl, set aside for 30 minutes.
  2. Preheat oven to 350F and grease two 8x4” loaf pans.
  3. In a mixing bowl, cream together butter, sugar and nutmeg.
  4. Add eggs, one at a time, beating well.
  5. Add the all purpose flour, then all the coconut milk, mixing well.
  6. Add remaining flour, baking powder and salt, mixing just to moisten.
  7. Fold in the rum mixture (including liquid).
  8. Bake for one hour, until a toothpick inserted near the center comes out clean.
  9. Cool for 20 minutes in pan before removing to a wire rack.

Amount Per Serving
Calories: 164.1
Total Fat: 5.4 g
Cholesterol: 22.1 mg
Sodium: 35.4 mg
Total Carbs: 25.8 g
Dietary Fiber: 0.9 g
Protein: 1.9 g