Gumdrop cake, just like grandma made

Move 100's Erin Hopkins and Peter Harrison make his mother's famous Christmas gumdrop cake.

PREP TIME: 20 to 30 minutes

COOK TIME: 1 hour 30 minutes

Ingredients:

• 1 ½ cups butter
• 2 cups sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp finely minced lemon zest
• 3 cups flour
• 1 ½ tsp baking powder
• 3/4 cup evaporated milk
• 2 1/2 cups baking gumdrops + ¼ cup flour to toss the gums in

Directions:

1. Cream together the butter and sugar well.
2. Add the eggs, one at a time, beating well after each addition until butter mixture is light and fluffy.
3. Beat in the vanilla and lemon zest.
4. Sift together the flour and baking powder.
5. Fold dry ingredients into the creamed mixture alternately with the evaporated milk, beginning and ending with the dry ingredients (Add the dry ingredients in 3 portions and the milk in 2 portions.)
6. Fold in the baking gums that have been tossed in the ¼ cup flour.
7. Bake in greased and floured bundt pan at 300 degrees for between 1 hr and 30 minutes and 1hr and 45 minutes.
8. Use the toothpick test to make sure the cake is cooked and be careful not to overcook. It will dry out the cake.
9. Allow the cake to cool for 10 minutes before removing from pan and cooling on a wire rack.