How To make Gumdrop Bread
2 1/2 c Flour 3 ts Baking powder
1 1/4 c Buttermilk 1 ts Salt
1/2 c Sugar 1 ts Vanilla
1/2 c Packed brown sugar 1/2 ts Baking soda
1/4 c Shortening 1 c Small gumdrops cut
into 1/2 2 Eggs 1/2 c Chopped nuts
Beat all ingredients except gumdrops and nut in a large mixer bowl on low speed for 15 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf pan that has been greased on the bottom only. Bake at 350F for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Loosen sides of loaf from the pan. Remove bread from the pan and cool completely on wire rack. For best results, wrap and refrigerate at least 24 hours before slicing. Refrigerate no longer than 1 week. -----
How To make Gumdrop Bread's Videos
Christmas Gumdrop Cake
This video is about how to make Christmas Gumdrop Cake that is moist and Rich.
This is a treasure to add to your Recipe collection.
Rock Recipes Newfoundland Cherry Cake
NEWFOUNDLAND CHERRY CAKE RECIPE HERE:
Follow along with Olivia as she bakes a classic Newfoundland Cherry Cake. This Christmas favourite has been loved by many generations of Newfoundlanders - this recipe in particular is one of the best out there. A perfect way to kick off the Holiday Baking season.
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Homemade Lemon Gumdrops
How to make your own gumdrops.
FAQs:
These stay nice and soft and moist for days after making them and they do not get super sticky. Once you roll them in sugar they will stay non-sticky.
You can add any kind of extract and colour to these.
I may have overheated my sugar/corn syrup as it had yellowed (I will have to test my candy thermometer) and this would influence the final colour of the candy. Mine turned out kind of orange-y when I added the yellow.
The fruit pectin is what makes them gel and solidify (same stuff you use to make jam and jelly). I am not aware of any substitutes.
You could probably use a thick syrup or honey in place of the corn syrup but I've never tried it, so I can't tell you if the results will be good or not.
Some stores may sell this as liquid glucose
You do need a candy thermometer for this. You can determine if you have reached the soft crack stage by dropping a small amount of the boiling liquid into some ice water. There are photos and resources online that may help you understand this if you google candy making stages
Like this one:
For those of you that will say this has a lot of sugar in it, yes this does, this is candy.
I am not recommending that you eat this for dinner for a week. It has the same amount of sugar as the gumdrops you would buy at a store.
I'm sure you could try to put these in silicone molds to form shapes (if you don't like the cube shape), the trick would be finding small enough ones. These is very sweet and needs to be in small pieces.
Recipe:
1 cup sugar
1 cup light corn syrup
3/4 cup water
1 package (1 3/4 oz) powdered fruit pectin (I used 4.5 tablespoons).
1/2 tsp baking soda
1 1/2 teaspoons of flavoured extract (lemon, orange, cherry, peppermint etc)
1 teaspoon of citrus peel (for orange or lemon gumdrops)
Food colour (optional)
Additional granulated sugar for rolling gumdrops in after completion.
Line a 9x5 loaf pan with aluminum foil and grease the foil with butter or cooking spray.
In a large saucepan combine the corn syrup and 1 cup sugar and heat mixture on med-high, stirring constantly until it boils.
'
**note *** The original recipe calls for spraying the saucepan with cooking spray prior to adding the ingredients, it did this, but I found that it didn't make much of a difference in clean up. The sugar stuck to the sides anyway
Once boiling stir only occasionally.
Continue to boil about 9 minutes until the mixture reaches 280F (soft crack stage).
Once it has reached that temperature, take it off the heat.
While the sugar/ corn syrup is boiling you can prepare the following:
In a medium saucepan combine the water, pectin and baking soda (it will foam up a bit). Cook and stir over high heat until mixture boils (about 2 minutes, it won't take long).
I say cook it for two minutes in the video, but it takes two minutes to come to a boil, once it is at a boil, turn the heat off.
Carefully pour the corn syrup mixture in a thin stream into the pectin mixture, stirring constantly. Cook and stir one minute longer over medium high heat.
Remove from heat, add food colour, extract and citrus peel (if using it) and stir.
Pour into prepared loaf pan and let stand until firm.
Cut into squares and roll in additional sugar if desired.
I kept these in a container at room temperature.
This recipe from Taste of Home magazine.
Cherry Cake - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Traditional Newfoundland Cherry Cake, made with red or green cherries. Error in video I used 1½ TSP of baking powder.
( NOT TBSP) Thanks
SEE RECIPE BELOW!
for more recipes.
for our cookbooks.
Ingredients:
1½ Cups Butter or less
1½ Cups Sugar or less
3 Eggs
1 Tsp Vanilla or Almond extract
3 Cups Flour
1½ Tsp Baking Powder ( NOT 1½ TABLESPOONS )
1 Cup Carnation Milk ( room temp ) evaporated milk, or milk of choice
1 Cup Halved Glacé Cherries ( roll in 1/4 cup flour before adding to mixture )
ERROR MADE IN VIDEO, I SAID 1½TABLESPOONS OF BAKING POWDER, YOU ONLY NEED 1½ TEASPOON FULL. Please except my apologies. Bonita
Method:
- Cream together butter and sugar.
- Add eggs one at a time, mix well until light and fluffy.
- Mix in vanilla or 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 cherries that have been rolled in flour to your mixture. Grease one 10 inch springform pan or two loaf pans, or pans of choice.
- Bake in a 350°F, Preheated oven for 45 minutes to an hour depending on your oven, before removing from your oven check the middle of your cake first with a toothpick if it comes out dry it's done if wet close oven door and leave for another five minutes or so . Don't over bake your cherry cake , this will make your cake dry.
- Remove cake from your 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.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Bake With Me: Gumdrop Loaf (Christmas Baking)