- 1 12-oz package gum drops, chopped (remove all licorice drops)
- 3 cups all-purpose flour
- 4 tspns baking powder
- 1 tspn salt
- 1 tspn mace
- 1 cup shortening
- 1-3/4 cups sugar
- 1 tbspn vanilla
- 4 eggs
- 1-1/4 cups buttermilk or sour milk
- Vanilla glaze (see below)
Preheat oven to 375 degrees. Grease Bundt pan well and lightly flour it. Combine flour, baking powder, salt, and mace. Blend in gum drops and be sure that all are separated and coated well. Set aside to use later.
In a large bowl, cream shortening and sugar until fluffy. Stir in vanilla. Add eggs, beating well after their addition. Add flour mixture alternatively with buttermilk, beating after each addition.
Spoon batter into prepared pan. Bake for 45 to 50 minutes, or until cake tests done. Cool in pan 10 minutes before turning out. Continue cooling on wire rack. "Vanilla glaze makes it merry."
- 1 cup sifted confectioner's sugar
- 1 tbspn milk
- 1/4 tspn vanilla extract
- 1 tbspn light corn syrup
In a small bowl, combine all ingredients. Use a rubber spatula or large spoon, and put glaze on top of cooled cake. Then use a table knife to spread around top of cake wedges. The glaze will then run down the sides slowly and beautifully.
More "Lost" Christmas CakesCivil War Christmas Cake (1862)
Christmas Ribbon Cake (1963)
(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)
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