This recipe was submitted to the ‘Lower St Marys Branch of the New Brunswick Womens’ Institute COOK BOOK 1985′ by Jean Barnhart.
- 1 cup butter
- 2 cup white sugar
- 1 cup warm milk
- 1 tsp vanilla
- 1 tsp lemon extract
- 3 eggs, well beaten
- 3 1/2 cups flour (1/2 cup to coat gumdrops)
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 pound soft gumdrops (cut fine, no black ones)
Cream butter and sugar. Add eggs one at a time, then vanilla and lemon extract. Sift dry ingredients and add alternately with warm milk. Fold in gumdrops last.
Bake in large greased tube pan at 300 to 325 F for one hour or until done.