Gumdrop Crinkle Cakes

These gumdrop crinkle cakes are a memory from childhood and make an ideal lunchbox treat or after school snack.

Gumdrop Crinkle Cakes

Originally published August 2012.

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, these little cakes came in raisin, cherry, and Spouse’s favourite, gumdrop. 

Fresh from the oven

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 and real dairy butter.

I think, the addition of a little lemon extract really makes them perfect. The three I ate certainly did bring back memories for me. 

I always get questions about the gumdrops for this recipe. Here in Canada, these are carried by Bulk Barn, but I have been told sometimes only seasonally.

Baking gums. Firmer gumdrops made specifically for baking.

If you can’t find them try cutting up larger gumdrops instead. Very soft gumdrops are not suitable though. Be sure to use the firmest ones you can find. 

Try our other crinkle cakes recipes too by clicking the links below:

Cherry Chocolate Chip Crinkle Cakes

Apricot Pecan Banana Crinkle Cakes

Banana Orange Cardamom Crinkle Cakes

Like this Gumdrop Crinkle Cakes recipe?

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Yield: 8 crinkle cakes

Gumdrop Crinkle Cakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These gumdrop crinkle cakes are a memory from childhood and make an ideal lunchbox treat or after school snack.

Print

Ingredients

• 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 evaporated milk, straight from the can, lukewarm
• 1 cup baking gumdrops

Instructions

1. Cream together the butter and sugar until well blended.
2. Add the eggs, one at a time, beating well after each addition until light and fluffy.
3. Blend in the vanilla and lemon extracts.
4. Sift together the flour and baking powder.
5. Fold dry ingredients into the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
6. Fold in the baking gumdrops.
7. 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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Nutrition Information

Yield

8

Serving Size

1 crinkle cake
Amount Per Serving Calories 463Total Fat 19gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 91mgSodium 196mgCarbohydrates 66gFiber 1gSugar 42gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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