1 cup of butter at room temperature (I use salted)
1 1/2 cups of white sugar
4 oz (half a brick) of cream cheese
4 large eggs at room temperature
1 tsp of pure vanilla extract
1 tsp of pure almond extract
½ cup milk
2 ½ cups of flour plus ½ cup for the gumdrops
2 tsps of baking powder
½ tsp of salt
1 lb of baking gumdrops
I used 2 bags of these. they were 15oz instead of 16oz.
To make the cake:
Preheat oven to 350 degrees, and grease and flour your bundt pan well.
In a stand mixer cream together the butter, cream cheese and sugar, beat until pale in color.
Beat in the eggs, one at a time.
Beat in both vanilla and almond extracts.
Take your ½ cup of flour and mix your baking gumdrops well, making sure they are coated in flour.
In a small bowl mix 2 ½ cups of flour, baking powder and salt.
Add the dry ingredients and the milk alternatively to the creamed butter mixture, 3 flour additions and 2 milk.
Fold in the floured gumdrops by hand.
Scrape mixture into your well-floured and greased Bundt pan and bake for approximately 70—75 minutes or until it tests done with a toothpick.