Tis’ the season.

It’s that time of year again where we transition our menu in the truck to have a little festive flare. We always have lots of creative fun coming up with new and tasty treats for our customers for the holiday season. We have had Mexican hot chocolate, eggnog cheesecake, gingersnaps, deep fried shortbread cookies with eggnog crème anglaise, and even a version of turkey dinner with homemade trimmings on our fresh cut fries. From the feedback we have received they seem to be spreading some seasonal cheer.

While I was shopping for mini gumdrops for a garnish for one of our desserts, I was thinking how I was going to hide them from my husband – they are among his favourite sweet treats. He is a fan of gumdrop anything, especially cake. All went well though and we had plenty of them for our dessert, with just a few missing. This is what inspired my article this month.

Gumdrop cake seems to be a staple among holiday treats along with fruitcake, icebox cookies, shortbreads and many more, so I thought it would be a good idea to share the recipe with you so you could enjoy it too. This is my Grandmother Ella’s recipe, tried and true, and delicious. It was always among the many treats to choose from in her holiday collection when I went to visit.

Grammie Ella’s Gumdrop Cake

Preheat oven to 350º. Grease and flour a bundt cake pan. Set aside.

For the cake you will need:

3 eggs

1-1/2 cups of sugar

¾ cups of shortening

3 tsp baking powder

3 cups of all-purpose flour

¾ tsp salt

1 lb of mini gumdrops

1-1/2 cups of milk

1 tsp vanilla

Sift flour, baking powder and salt. In a mixer, beat on medium speed the sugar, shortening and vanilla until light and fluffy and then add the eggs one at a time until incorporated. Add the flour and milk rotating one third at a time, ending with the milk, and beat for one to two minutes. Fold the gumdrops into the batter with a spatula. Note, dust the gumdrops with a little bit of flour before adding, this helps them not sink to the bottom.

Spread the batter evenly into the bundt pan and bake for 1 hr to 1 hr and 10 mins until it is golden brown and a toothpick inserted comes out clean. Let cool for 10 mins then invert and release onto a cooling rack.

This is not part of my grandmother’s recipe but something I do to add a little pizzazz. Make a drizzle for the cake by adding a little milk and almond flavouring to about two cups of icing sugar until you get a semi-runny consistency. Drizzle over the cake and garnish with gumdrops. Enjoy!

There is a little note at the end of her recipe that says this can be turned into a white fruitcake recipe just by adding cherries, nuts and fruit etc. That sounds good too.

From our home to yours, Taco Stiles would like to wish everyone a wonderful holiday season.  We hope it is made of fun times, making memories and tasty treats!