Easy Gumdrop Crinkle Cakes

Soft, citrus-kissed, and bursting with candy-colored charm, gumdrop crinkle cakes are a cherished treat on the East Coast. Perfect for gifting, holiday tables, or just a cozy afternoon with tea, these mini cakes bring sweet nostalgia in every bite.

Servings: Makes about 12 mini loaf cakes or 18–20 muffins
Prep Time: 20 minutes
Cook Time: 15–30 minutes (depending on size)

Ingredients

• ¾ cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pure lemon extract
• 1½ cups cake flour (or pastry flour)
• 1½ teaspoons baking powder
• ½ cup evaporated milk (lukewarm)
• 1 cup baking gumdrops (no black licorice ones)

Instructions

1. Cream the Butter and Sugar
In a large mixing bowl, cream together the butter and sugar until light and fluffy.

2. Add Eggs and Flavoring
Beat in the eggs one at a time. Stir in the vanilla and lemon extract to bring that bright citrus flavor.

3. Combine the Dry Ingredients
Sift together the cake flour and baking powder in a separate bowl.

4. Alternate with Milk
Gradually fold the dry ingredients into the creamed mixture, alternating with the lukewarm evaporated milk. Begin and end with the flour mixture for a well-balanced batter.

5. Fold in the Gumdrops
Chop larger gumdrops if needed. Lightly coat them in flour to prevent sinking, then gently fold into the batter.

6. Fill and Bake
Spoon the batter into greased and floured mini loaf pans or into paper-lined muffin tins.
Bake at 325°F (160°C):

• Muffins: 15–20 minutes
• Mini loaves: 20–30 minutes
  Check doneness with a toothpick—it should come out clean when the cakes are ready.

Tips for Perfect Crinkle Cakes

• Use only colorful baking gumdrops—avoid black ones, as the flavor can overpower the cake.
• Coating the gumdrops in a bit of flour keeps them from sinking to the bottom.
• Dust with powdered sugar after baking for a pretty, festive finish.
• These cakes freeze beautifully and make excellent edible gifts.

Why You’ll Love These Cakes
They’re a Newfoundland holiday classic for a reason. Soft, sweet, and studded with chewy gumdrops, every bite is a throwback to childhood. Whether wrapped in parchment and ribbon or served fresh from the oven, gumdrop crinkle cakes are always a hit.

Gumdrop Crinkle Cakes

Gumdrop Crinkle Cakes – A Newfoundland Holiday Favorite

Print Recipe Pin Recipe

Prep Time20 minutes mins

Cook Time30 minutes mins

Servings:12 mini loaf cakes

Ingredients Method

Ingredients

  

• ¾ cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pure lemon extract
• 1½ cups cake flour or pastry flour
• 1½ teaspoons baking powder
• ½ cup evaporated milk lukewarm
• 1 cup baking gumdrops no black licorice ones

Method

 

Cream the Butter and Sugar

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add Eggs and Flavoring

1. Beat in the eggs one at a time. Stir in the vanilla and lemon extract to bring that bright citrus flavor.

Combine the Dry Ingredients

1. Sift together the cake flour and baking powder in a separate bowl.

Alternate with Milk

1. Gradually fold the dry ingredients into the creamed mixture, alternating with the lukewarm evaporated milk. Begin and end with the flour mixture for a well-balanced batter.

Fold in the Gumdrops

1. Chop larger gumdrops if needed. Lightly coat them in flour to prevent sinking, then gently fold into the batter.

Fill and Bake

1. Spoon the batter into greased and floured mini loaf pans or into paper-lined muffin tins.
2. Bake at 325°F (160°C):
3. Muffins: 15–20 minutes

   Mini loaves: 20–30 minutes Check doneness with a toothpick—it should come out clean when the cakes are ready.