Ease of preparation: Easy
Yield: 12 mini Bundt cakes
Ingredients:
2 cups (480 ml) gum drops, roughly chopped
2 ½ cups (600 ml) flour + 2 tablespoons (30 ml)
1 cup (240 ml) butter
1 ½ cups (360 ml) sugar
2 eggs
2 teaspoons (10 ml) vanilla extract, divided
3 tablespoons (45 ml) lemon juice, divided
2 teaspoons (10 ml) baking powder
¼ teaspoon (1 ml) salt
1 cup (240 ml) milk, plus 3 tablespoons (45 ml)
2 cups (480 ml) icing sugar
Method:
Let’s get baking!
Preheat oven to 325 F (160 C).
Add gumdrops to a bowl with 2 tablespoons (30 ml) flour and mix together.
In a separate bowl, cream together butter and sugar. Add eggs and incorporate. Add 1 teaspoon (5 ml) vanilla and 2 teaspoons (10 ml) lemon juice and mix in.
To a third bowl, add baking powder, salt, and remaining flour and whisk to combine and aerate. Add flour mixture to butter mixture and mix in. Add 1 cup (240 ml) milk and mix in. Fold in gum drops.
Pour into 12 mini Bundt pans or molds. Bake for 12-15 minutes, or until a toothpick inserted into the centre comes out clean.
Meanwhile, mix together remaining milk, vanilla, and lemon juice with icing sugar. When cake comes out of the oven, remove from pan and let cool slightly.
Pour milk glaze over top.
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