Saturday, February 8, 2020

Old Fashioned Gumdrop Cake

A rich and moist cake, filled with
 with bright coloured gumdrop candies.
Great for afternoon tea, snack
and children will love it.

This is a large recipe which makes
 1 large bundt cake or 2 loafs.

 I used a small 
tube pan and a loaf pan. 

I buy gumdrops (baking gums) 
at the Bulk Barn store, 
I also have used the large gumdrop 
 candies in stores,  and cut them smaller.
I don't use the black or purple ones.
Baking Gums


1 cup butter at room temperature
2 cups sugar
3 eggs
2 tsp vanilla extract
Zest of one lemon

3 cups flour
1 1/2 tsp baking powder
3/4 cup evaporated milk
2 1/2 cups baking gumdrops, 
coated with a 1/4 cup flour.


Preheat oven to 300 deg.F

Grease and place parchment paper in 
a bundt pan or 2 loaf pans. 

With an electric mixer, cream 
together the butter and sugar.

Add eggs, one at a time, beating well
 after each addition until light and fluffy.

Add the vanilla and lemon zest.

In a bowl, whist together the flour and baking powder.

Fold the dry ingredients into the 
creamed mixture alternately with the 
evaporated milk beginning and 
ending with the dry ingredients.

Fold in the gumdrops, that has
 been tossed in 1/4 cup flour.
Fill the pans.

Bake 300deg. F. for 1 - 1 1/2 hrs.
 Depending on the size of your pan.
 Loaf pans make take shorter time.
 Do the toothpick test. 
When a toothpick inserted in the middle 
comes out clean, it is done. 
Do not overcook, or it will be too dry.

Let the cake cool in the pan for 10 minutes 
before turning it out onto a wire rack to cool completely.

I sprinkled some powdered sugar/icing sugar on the top.


Thanks for your visit xo

Tuesday, February 4, 2020

Valentine Sweet~Hearts

These elegant, rich and buttery cookies, 
 taste as good as they look.

Decadent shortbread heart 
cookies filled with jam. 
Serve with afternoon tea,
a snack or dessert.

I used a basic shortbread recipe 
and added jams in the middle.

Bonne Maman Jam,
this delicious jam, 
a product of France.
strawberry, raspberry, 
wild blueberry and apricot.
I received these little jams
 as a Christmas gift.
from my sweet daughter.
Perfect for the fillings.

Shortbread dough recipe


2 cups flour
1/4 tsp salt
1 cup butter at room temperature
1/2 cup icing sugar (powdered sugar)
1 tsp pure vanilla extract
Jam for filling.


In a bowl, whisk the flour 
with the salt, set aside.

With an electric beater or hand beater, 
beat the soft butter
until smooth (about 1 minute).

Add the icing sugar and 
beat until smooth (about 2 minutes)
Beat in the vanilla extract.

Gently stir in the flour mixture,
just until incorporated.

Flatten the dough into a disk shape, 
wrap in plastic wrap, and chill the dough
for at least an hour.

Line two baking sheets with parchment paper.

On a lightly floured surface, roll out the dough 
until it is about 1/8 inch thick.

Cut out the cookies with a cookie cutter. 

(Divide the cut out cookies in half,
 and cut half with a small cookie cutter,
heart in the middle.

Spread some jam on each of the cookie bottoms. 
Set a cutout cookie on top of each, over the jam.

Knead the leftover scraps of dough
 into a ball and roll out again

I used half of my dough for
Valentine Cutie-Pies in a previous blog.

Place the unbaked cookies on a 
baking sheet in the refrigerator
 for about 15 minutes.
This will firm up the dough so 
the cookies will maintain their 
shape when baking. 
Bake at 350deg.F for about 15-20 minutes
or until cookie edges are lightly browned.

I sprinkled some with 
icing sugar/powdered sugar.
To avoid getting some powdered
 sugar on the jam 
in the middle, I covered the 
little heart cookie
 cutter with saran wrap and
 placed it over the
 middle of the cookie.

"There is no charm equal 
to tenderness of heart.
~Jane Austen~

To view my blog on Valentine Cutie-Pies,
little hand held pies filled with raspberry jam. 
to view click here.

Thanks for your visit xo

Happy Valentines Day