Cream Cheese Gumdrop Cake
1 cup butter, room temperature (I used salted)
1 1/2 cups white sugar
4 oz (half a block) cream cheese, room temperature
4 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp almond extract
1/2 cup milk
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 lb gumdrops or cube cubes, no black ones
1 cup butter, room temperature (I used salted)
1 1/2 cups white sugar
4 oz (half a block) cream cheese, room temperature
4 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp almond extract
1/2 cup milk
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 lb gumdrops or cube cubes, no black ones
Cut gumdrops in half if large so they spread through the cake more evenly.
In a stand mixer, cream together the butter, cream cheese and sugar, the longer the better. Beat in the eggs, one at a time, as well as the two extracts.
Take half a cup of your flour and mix it with the candy, this will prevent them from both sticking together and falling to the bottom of the cake.
In a small bowl, combine the remaining 2 1/2 cups flour, baking powder and salt.
Add the dry ingredients and the milk alternately to the creamed mixture, mixing to combine between each addition (3 flour additions, 2 milk).
At the end, fold in the floured candies by hand.
Scrape the batter into a well buttered and floured bundt pan and bake in a preheated 350 degree oven (325 convection) for approximately 75 minutes or it tests done with long toothpick. Allow the cake to cool for 10 minutes in the pan and then remove to rack to cool.
