On Christmas Eve, caker children around the world wait for the arrival of Mr. Snicker Doodle, a kindly old elf in polyester pants and snap-on sunglasses who leaves treats like powdered cheese, pipe cleaners and Eggs in Bologna Cups. In return, children leave him Snicker Doodle Cake and a mickey of Captain Morgan rum.
Okay, I made that up. There’s no Mr. Snicker Doodle. But thankfully, there is Snicker Doodle Cake, named after, oh, who the hell knows? Truthfully, I’d forgotten all about it until Caker Cooking reader and fellow blogger Debra emailed me her mother’s typed recipe, along with some of her own adjustments. I made the original, but I’m sure Debra’s revised version is just as good.
Warning: It looks simple enough but Snicker Doodle Cake is addictive. As in it should be renamed Heroin Doodle Cake. Only that’s not as easy to say.
Thanks, Debra! Do YOU have a caker recipe you want to share? Just email it to cakercooking at gmail dot com.
1 cup flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon cinnamon
Combine and add to this mixture:
1 egg beaten in ½ cup milk
Mix very well and add ½ cup melted butter and mix again well.
Put in greased and floured 8 x 8 pan and sprinkle with granulated sugar before baking. Serve hot or cold.
Note: Debra suggested baking at 350° for 40 minutes which worked out great.
Source: Caker Debra. Check out her blog, My Immaculate Convection.
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