Sunday 18 November 2012

My Grandma's Gumdrop Cake


When I was a kid, this was my favourite thing that my grandma made.  And it still kind of is even though my childhood and alas my grandma are long gone... I make it for the holidays every year, and it never fails that I will eat this stuff without remorse or a shred of self-control until it's gone.  I simply can't leave it alone.  My son has inherited this fondness - errr, weakness? - so now I have to double the recipe so that I'll feel sated that I've had my fill.  Bloody kids; see what they do to your life?  ;-P

Gumdrop Cake

1 cup vegetable shortening
2 eggs, beaten
4 cups plus 1/2 cup flour
2 cups sugar
1 1/2 cups applesauce
1 teaspoon baking soda dissolved in 2 teaspoons hot water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon salt
1 teaspoon vanilla extract
1 pound pitted dates
2 pounds large gumdrops or jelly fruit slices (no liquorice ones)

Heat oven to 300F.  Cut dates and gumdrops in half into a bowl and mix with 1/2 cup flour.


Cream shortening and sugar.  Add beaten eggs.  Sift flour, salt, and spices together.  Add flour alternately with applesauce to batter.  Stir in vanilla and baking soda.  Fold gumdrops and dates into batter.


Bake in six prepared medium loaf pans for 1 1/2 hours, or until wooden pick inserted in centre comes out clean.  Gently remove from pans and cool on baking rack.


Monday 12 November 2012

Rumble for a Crumble


Blackberry Crumble

1 quart fresh blackberries
3/4 cup sugar
1/2 cup quick cooking oats
1/2 cup flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup (1/2 stick) butter
2 tablespoons creme de cassis

Heat oven to 350F.  Place blackberries in large bowl.  Sprinkle with sugar and creme de cassis; mix well.  Let stand for several minutes.  Combine oats, flour, brown sugar, and cinnamon in another bowl; mix well.  Cut in butter with a pastry cutter or two knives until crumbly.  Spoon blackberries evenly into buttered 8" square baking dish.  Sprinkle crumble mixture over top of berries.  Bake for 30-35 minutes.  Allow to cool slightly; best served with custard or vanilla ice cream!