These gumdrop crinkle cakes are a memory from childhood and make an ideal lunchbox treat or after school snack.
I’ve had a couple of requests in recent months for a lunchbox favourite from my childhood here in Newfoundland, crinkle cakes. These little loaf shaped snack cakes are still made in some bakeries here in Newfoundland.
As far as I know, take their name from the scalloped-edge paper liners similar to muffin tin liners, traditionally found on the bakery made varieties. A moist tender little pound cake of sorts, crinkle cakes came in raisin, cherry, and Spouse’s favourite, gumdrop.
As we wind our way to the start-up of the school year, I decided to experiment with a couple of recipes to try and replicate these delicious little lunchbox snack cakes.
A recipe for crinkle cakes is just about impossible to find, so I decided to tweak one of my favourite pound cake recipes and they turned out perfectly. The secret is to use half cake flour, real butter and I think, the addition of a little lemon extract really makes them perfect. The three I ate certainly did bring back memories for me.
Try our other crinkle cakes recipes too by clicking the links below:
Like this Gumdrop Crinkle Cakes recipe?
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- 3/4 cups butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp pure lemon extract
- 1 ½ cups cake flour or pastry flour
- 1 ½ tsp baking powder
- ½ cup warm undiluted evaporated milk
- 1 cup baking gumdrops
Cream together the butter and sugar until well blended.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Blend in the vanilla and lemon extracts.
Sift together the flour and baking powder.
Fold dry ingredients into the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
Fold in the baking gumdrops.
Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 20-30 minutes or until a toothpick inserted in the center comes out clean. Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully and test them early so they don't over bake. Mini loaf pans vary in size so your baking time may be slightly different; trust the toothpick test to get them perfect.
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