I posted this last year and believe it should make an appearance again.  Holiday smells are emanating from the kitchen as we speak. This is true. I am making a gumdrop Christmas Cake for kiddies (they don’t seem to like the ordinary kind). This will be eaten up in a flash, so good. Gumdrops, skor bits, hmmm.

Serves 12

• 1 cup butter, room temperature
• 2 cups sugar
•  3 large eggs
• 1 1/2 cups orange juice, divided
• 3 1/2 cups sifted flour
• 1  1/2 tsp. baking powder
• pinch salt
• 1 tsp. orange extract
• 1 tsp. pure vanilla
• 1 pkg. baking gumdrops
• 1 cup golden raisins
• 1/2 cup Skor bits
• flour for coating raisins and gumdrops.

Preheat oven to 350 degrees. Using the wrapper off the butter, grease and flour  a 10 inch tube pan.

In a large mixing bowl cream the butter and sugar until very fluffy, beat in the eggs one at a time, mixing well after each one.

In a separate bowl, sift  the dry ingredients and on low speed, add to the butter and egg mixture, alternating with 1 cup orange juice. (Depending on where you live, you just may have to add a bit more juice.)

Stir in the flavourings. In a bowl add the raisins and gumdrops to about 1 tbsp. flour and run your fingers through it, making sure all are covered with the flour. ….the raisins and gumdrops, not your fingers….although…..

Add to the mixture and stir in.  Mix well and put into prepared pan.  Bake for 1  1/2 hours.

Remove from oven and with a fork, poke the entire surface.  SLOWLY pour the remaining 1/2 cup orange juice, ensuring all the juice has been absorbed.  Wrap in parchment paper and tin foil and store in the freezer (if not using in a week) or fridge until ready to cut up for the trays.

I’m not a kid, but I love this cake and I am not alone….in this  house…just sayin’.