Table of Contents
- Key Takeaways
- The Magic of a Classic Holiday Treat
- Why This Gumdrop Fruitcake is an Easy Recipes Winner
- Sweet Holiday Traditions Start in the Kitchen
- Tips from Patricia’s Kitchen
- Make-Ahead Joy: How to Store and Serve
- Celebrating with Color and Comfort
- Notes & Tips
Key Takeaways
This gumdrop fruitcake is a moist, colorful loaf that’s perfect for holiday gatherings. With simple steps and a nostalgic flavor, it’s one of those easy recipes that brings joy to your table year after year. A fun twist on a classic dessert, it’s perfect for gifting, slicing, and sharing all season long.
The Magic of a Classic Holiday Treat
Every holiday season, there’s one tradition that never fades in Patricia’s home—the smell of sweet gumdrop fruitcake baking in the oven. This old-fashioned loaf is one of those easy recipes that instantly brings warmth to any kitchen. The scent alone reminds you that Christmas magic is real, and it starts right in your oven.
Why This Gumdrop Fruitcake is an Easy Recipes Winner
Over at Patricia Universe, we celebrate recipes that are both delightful and doable. What makes this gumdrop fruitcake one of the best sweet easy recipes? It’s simple, beginner-friendly, and doesn’t require complicated techniques. You mix, bake, and share the love—making it one of our most cherished quick and easy recipes for the holidays.
Sweet Holiday Traditions Start in the Kitchen
At Patricia Universe, we believe that the best holiday memories begin with the simple act of baking. The vibrant gumdrops make this fruitcake stand out, transforming it into one of the most festive air fryer desserts easy recipes—though this one’s oven-baked, the spirit of simplicity and color carries through. Whether for a cozy family night or a cheerful gift, this loaf embodies everything comforting and colorful about the season.
Tips from Patricia’s Kitchen
Want to ensure your fruitcake stays moist and full of flavor? Patricia recommends wrapping it tightly and letting it rest for a few days before serving. It’s one of those food receipt easy recipes that get even better with time. And yes, it freezes beautifully too—making it an ideal make-ahead dessert for dinner recipes and celebrations alike.
Make-Ahead Joy: How to Store and Serve
This dessert shines with versatility. Whether you’re planning out your recipes for dinner or organizing sweet baked goods for guests, the gumdrop fruitcake keeps beautifully when stored in an airtight container. Slice and serve with tea or coffee, or wrap it in festive paper for a heartfelt homemade gift.
Celebrating with Color and Comfort
There’s a reason fruitcake has stood the test of time. With its chewy gumdrops and nostalgic flavor, this recipe is a joyful way to celebrate the holidays. It’s also a great entry point into baking for those searching for quick and easy recipes that don’t skimp on tradition. Patricia’s version is sure to become a staple on your holiday table.
Notes & Tips
For best results, use high-quality baking gumdrops (avoid the black ones). Tossing them in flour keeps them from sinking. Let the fruitcake rest before slicing for maximum flavor. A slice pairs wonderfully with a mug of something warm, and it’s great for freezing and enjoying later!
Easy Recipes: Moist Gumdrop Fruitcake for the Holidays
Ingredients
- 1 cup butter, room temperature
- 1½ cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups all-purpose flour
- 1 cup milk
- 2½ cups baking gumdrops (no black ones), chopped
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup flour (for dusting gumdrops and nuts)
Instructions
- Preheat the oven to 300°F (150°C). Grease and line two loaf pans with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In a separate bowl, combine 3 cups flour with baking powder and salt.
- Add the dry ingredients to the wet mixture alternately with milk, beginning and ending with flour.
- Toss chopped gumdrops and nuts with ¼ cup flour to coat, then fold into the batter.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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