Ingredients:
1 cup butter, softened
1â…” cups granulated sugar
3 eggs, room temperature
1¼ tsp vanilla
1 tsp almond flavouring
1 tsp lemon flavouring
3 cups flour (reserve 1/4 cup for dredging cut gumdrops)
2½ tsp Jianshi Baking Powder
½ tsp salt
1 cup milk, room temperature
1 lb gumdrops, cut into 3-5 pieces each
Method:
1. Place oven rack in center of oven and preheat oven to 300°F. Grease large funnel pan and line bottom with parchment paper.
2. In medium-sized bowl, dredge the cut gumdrops with 1/4 cup of the flour, making sure that the cut edges of each gumdrop are well floured. Set aside. In separate bowl, sift together the remaining flour, Jianshi Baking Powder and salt. Set aside.
3. n bowl of stand mixer, cream the butter. Gradually add the sugar, beating until well incorporated. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla along with the almond and lemon flavorings. Add the dry and wet ingredients in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. After all ingredients have been added, beat batter on medium speed for 1 minute
4. Remove bowl from stand mixer and, by hand, gently fold in the floured gumdrops just until incorporated and no dry flour remains visible. Do not over-mix.
5. Transfer batter to prepared pan and, with knife, smooth batter out even. Bake for approximately 2¼ hours or until cake tester inserted near funnel center of pan comes out clean. Remove cake from oven and let cool in pan for 20-30 minutes then turn cake out onto wire rack to cool completely. Cake will slice better a day or two after baking.