Gum Drop Cake
Makes 3 loaves

1 cup butter
3 eggs
2 ½ cups sugar
3 ¾ cups flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup warm milk
1 cup crushed pineapple with juice
1 cup coconut
1 pound gum drops - cut up - no black
1 teaspoon lemon juice
1 teaspoon vanilla
1 pound raisins if desired

Cream butter and eggs with sugar. Add flour mixed with baking powder and salt, alternately with pineapple and warm milk . Add lemon and vanilla. Dredge gum drops and raisins with ½ cup flour. Add with coconut and mix. Bake at 325°F. Place a pan of water in oven with loaves for moisture.


Holiday Cake


1 (8 ounce) package of cream cheese
1 1/2 cups sugar
1 1/2 sticks real butter
4 eggs
1 1/2 teaspoons of almond extract
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 cups of walnuts or almonds (chopped)
1 jar of maraschino cherries

Cream together 1-1/2 sticks of butter (softened), 1-1/2 cups of sugar, cream cheese, and 1-1/2 teaspoons of almond extract (mix well). Add eggs one at a time and mix well. Add baking powder and flour, mixing well. Drain the cherries and chop the entire jar in half and set aside 8 halves to decorate the top of the cake. In a separate bowl mix a small amount of flour with the cherries and fold into the cake mixture being careful not to crush. Add the nuts and pour the entire mixture into a bundt pan and bake at 350 degrees for 45 minutes to 1 hour. Take the cake out of the oven and immediately turn upside down on a dish. After the cake has cooled, glaze the top with a mixture of confectioners sugar and water. Drizzle over the top of the cake allowing it to drip down the sides. Decorate with cherries and walnuts along the top.