Gumdrop Crinkle Cakes
These gumdrop crinkle cakes are a memory from childhood and make an ideal lunchbox treat or after school snack.
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.
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.
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
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Gumdrop Crinkle Cakes
These gumdrop crinkle cakes are a memory from childhood and make an ideal lunchbox treat or after school snack.
Ingredients
- ¾ cups butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoon pure lemon extract
- 1 ½ cups cake flour, or pastry flour
- 1 ½ teaspoon baking powder
- ½ cup evaporated milk, straight from the can, lukewarm
- 1 cup baking gumdrops
Instructions
- 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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Nutrition Information
Yield
8Serving Size
1 crinkle cakeAmount 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.
Technically, they were known as "Crinkles", not Crinkle Cakes, but semantics aside, they were amazing. Contests were held to determine who in my group of friends could eat one without benefit of a glass of milk. A challenge, to be sure!
This is the best recipe, I love that I can use my mini cake pans. I have made this twice and I have a question. My gumdrops, while baking, fall to the bottom of the loaf. I have done this recipe twice, and the first time I mixed the them as directed. They fell. Second time I put the batter in they pans and then put gumdrops on top. They still fell. Any ideas?
I've found the amount of water content in some butter brands can cause a looser batter. You can try to compensate by adding a few more tbsp flour.
In addition to more flour, would it help if I cut my gumdrops in half? I use juju gumdrops that are the size of a dime.
Hi,
You have cut them and put in flour . The same flour a bit , from your recipe. They won't go the bottom the way.
I have a recipe from Mom, that I have been making for years.
Note: they are even better after they have been frozen.
yes, leave a little flour from your recipe and mix your gum drops in it then mix with your batter the same as u would for chocolate chips , or any thing heavy that may sink to the bottom and the won't fall.....
I tried to make them like that before only used a cake mix but the same thing happened and someone told me after I should have floured my gumdrops so when I made a gumdrop cake a while ago ti called for to flour my gumdrops os they wouldnèt sink and I TRIED IT AND IT WORKED SO YOU FLOUR YOUR Gumdrops in about one quarter flour and put your gumdrops in it and it should or will work.
Roll the gumdrops in flour, first then add to batter
I tried this for the first time and not sure what went wrong but when I took the cakes out of the paper lined pans grease ran out of the pans .bottom of cakes are wet with grease ? What caused that ?
Very odd. I've made these for years without incident. I'm wondering what Butter you used.
Could be your gum drops, some are not made for baking and will melt.
Hi Barry,
Would u consider substituting lemon essential oil instead of lemon extract? Any thoughts on this?
No idea, I've never used that, sorry. I have no frame of reference for how intensely flavoured it is.
Rose, I use essential oils for cleaning. Have never used them in food. I do however make my own extracts as well as essential oils and there is a major difference in that the major ingredient in extracts is some type of alcohol, I.e. Vodka, Bourbon; and essential oils, a carrier oil such as almond oil. If you are certain your oils are of food quality, omit a bit of the butter or use them to grease the pan. Make certain to check the ingredients in the oil prior to use.
Who has left over gumdrops?
Hi,
Can you soak your gumdrops in a little milk...Will that keep them from going to the bottom?
Can u use all purpose flour
The texture will not be as soft but you can try.
Looking forward to trying this great sounding recipe but I don’t know where to buy “baking gumdrops”. I live in the US so please help me with this. Is there a specific namebrand?
Thank you so much.
I get them at the bulk store, no specific brand. They are smaller and slightly more dense than regular gumdrops.
Great Value brand jujubes from Walmart work great. I cut them in thirds. Good Luck!
Baking gumdrops work much better than jujubes. They are smaller, and I still cut them in half and coat them with part of the flour mixture before adding to the batter! They come out awesome and don’t sink. Great recipie Barry. Thanks, my husband loves his gumdrops.
Would these work in muffin tins? I don't have the mini cake tins, how long would I bake them for?
Depending on the size of your muffin tin,I would check after 15 minutes using a toothpick. If your tin is large it will probably take 20 minutes.
I make this every year for my clients baking trays and it's always the one they remark. Thanks Kindly for Sharing!