1 lb. gumdrops, cut up (discard black gumdrops as they will bleed)
1 c. seedless raisins
1 c. butter
2 c. white sugar
3 eggs
1 c. warm milk
3-1/2 c. all-purpose flour
1-1/2 tsp. baking powder
1 tsp. vanilla extract
1 tsp. lemon extract

Preheat oven to 325°F. Dredge cut up gumdrops and raisins in flour (this step can be done ahead and the mixture stored in an air-tight container).

In a large bowl cream butter and sugar together well. Add eggs, beat well. Add warm milk alternately with flour and baking powder, mixing well.

Stir in extracts, gumdrops and raisins. Pour mixture into two loaf pans. Line with a double thickness of greased brown paper.

Bake in moderate oven, 325°F or less, for 1-1/2 to 2 hours. Let cakes stand 1/2 hour before removing from pans. Store in air-tight container, or wrap well with plastic wrap and keep in refrigerator. Freezes well.