Line an 8½" (20 cm) spring-form pan with parchment paper
Boil the raisins in a saucepan with about 2 cups of water until they have plumped up and absorbed the liquid. Allow to cool.
Preheat the oven to 300°F (150°C)
Cream the butter and the sugar together and then mix in the eggs.
Sift the dry ingredients into a bowl and mix with a wire whisk.
Gradually mix the flour mixture into the liquid ingredients until smooth.
Mix in the raisins and the gumdrops.
Pour the mixture into the spring form pan and level it.
Bake on a baking sheet on the lowest rack of the oven for 2½ - 2¾ hours
until a skewer inserted in the cake comes out clean.