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Gumdrop Cake
10 servings

1 cup sugar
1/2 cup butter
2 eggs
1 tablespoon grated lemon rind
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups gumdrops, chopped (about 1 lb/500g)
1 cup sweetened flaked coconut

1 cup icing sugar
2 tablespoons lemon juice
1/4 cup chopped gumdrops

Grease base and sides of 9x5" loaf pan (2L) line with parchment

In a large bowl using mixer, beat sugar and butter till light and
creamy. Beat in eggs (1 at a time),lemon rind and vanilla till

In separate bowl, stir together flour, baking powder and salt.
Gradually beat flour mixture into the above creamed mixture
alternately with milk until mixture is smooth. Stir in gumdrops
and flaked coconut till well combined.

Spoon batter into prepared pan. Bake 350F for 1 hr or 11/4, till
tester comes out clean. Don't overbake. Let cool 5 minutes in pan,
then turn out, let cool completely on wire rack.

Lemon Glaze

In small bowl, whisk together icing sugar and lemon juice until
smooth. Drizzle glaze evenly over the top of cake, sprinkle evenly
with the other 1/4c of chopped gumdrops. Cake can be refrigerated,
loosely covered, for up to 1 week. For longer storage, freeze
unwrapped cake, then wrap carefully and store in freezer for up to
3 months. Use sharp serated knife to cut cake.


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