Gumdrop Cake from 1946

I can’t take the pressure anymore! The Old Foodie and her “Week of Cakes” has worn me down. It is the middle of the work week, and instead of kicking off my shoes, pouring a glass of Bordeaux, and watching the evening news, I am baking a Gumdrop Cake.

I have a high-powered meeting tomorrow. But instead of studying, I’m obsessed with thoughts of Candy Land, Chutes and Ladders and Willy Wonka.

The Old Foodie knew she would get to me. It was only a matter of time as she sat in her secret lair in Australia and innocently presented day-after-day of retro cake confections – Hot Lemonade Cake, Busy Bachelor’s Marble Cake and Peppermint Stick Candy Layer Cake with Seven Minute Frosting. And, right in the middle of Lent, no less. I can’t even pawn this cake off on a church bake sale. The faithful are all fasting.

I give up! Stop the madness!

And, what is it that breaks me – a Gumdrop Cake, of all things. It’s certainly suitable for a children’s party, but what will those executives say when I pull this rainbow-colored loaf out of my briefcase? I suppose I can always run away and join the circus. The color scheme would certainly appeal to a troupe of clowns.

Some thoughts about the primary ingredient – is it gum, or candy? Gumdrops are actually gelatin, or pectin-based pieces covered in granulated sugar. Eight gumdrops are reported to contain only 115 calories, so I have nearly convinced myself that this will be a low-calorie treat. Yet, as I study various websites searching for the truth about the origin of gumdrops I am stymied, and can find no reputable explanation for their invention. Perhaps gumdrops really are grown on Gumdrop Mountain. If you are in a celebratory mood, be advised that we have just missed National Gumdrop Day. It occurs every year on February 15th, which seems a bit excessive since so much chocolate is typically consumed on February 14th, but perhaps it is part of the day-after-Valentine’s Day low-calorie candy diet plan.

Should you attempt to try this cake at home, be forewarned: the directions call for one pound of gumdrops, chopped finely. Gumdrops are sticky. Chopping gumdrops finely can challenge even the most experienced chef. Typically, when writing one of these Retro Cake posts, I would imagine what the baker might have been doing in the era when the cake first appeared. In 1946, I suspect they were scrubbing the gelatin off their kitchen knives.

The Old Foodie questioned the wisdom of removing the black gumdrops from the recipe. I suspect this is purely a matter of aesthetics, as many would prefer not to find black pieces in their cake. But as an added bonus, the baker can snack on the black gumdrops while the cake is in the oven.

Well, I’m off to have a slice of Gumdrop Cake, pedal 10 miles on my stationary bicycle and find a support group for Retro Cake addicts. Have a nice day on the sunny beach of Peppermint Bay!

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