Shaker Gourmet: Snickerdoodle Cake

Our recipe this week comes from Shaker Karinna A. who says: "It's good (German) comfort food, and given the election season thus far, I think about everyone I've read at Shakesville could maybe use some comfort food." Indeed!
Snickerdoodle Cake

2 cups and 2 Tb flour
1 cup milk, with 1 Tb vinegar added to sour
1/2 tsp. salt
1 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1.5 cups brown sugar
1/2 cup white sugar
2 eggs
3/4 cup oil
Chocolate chips

--Preheat oven to 350.

--Add vinegar to milk and let sit for a few minutes to sour. Meanwhile, mix all the dry ingredients together. Add oil, eggs, and sour milk. Mix.

--Pour into a greased, floured 9x13 inch pan. Sprinkle as many chocolate chips as desired on top. Bake 35-40 minutes.
If you'd like to participate in Shaker Gourmet, email me (include a blog link!) at: shakergourmet (at)

And a bonus recipe for Iain!

Pork Vindaloo

- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 tablespoon clarified butter or ghee
- 1 onion, finely chopped
- 8 cloves garlic, minced
- 1 tablespoon minced ginger root
- 1 piece cinnamon stick, about 2 inches
- 6 whole cloves
- 1/2 teaspoon salt
- 2 teaspoons mustard seeds
- 1/4 teaspoon cayenne pepper
- 2 pounds stewing pork, cut into 1-inch cubes
- 4 bay leaves
- 1/2 cup red wine vinegar

In a skillet, over medium heat, cook cumin and coriander seeds, stirring constantly, until they release their aroma and just begin to turn golden. Remove pan from heat and transfer seeds to a mortar or a cutting board. Using a pestle or a rolling pin, crush seeds coarsely. Set aside.

In a skillet, heat butter or ghee over medium heat. Add onion, garlic and ginger root and cook for 1 minute. Add cumin and coriander seeds, cinnamon, cloves, salt, mustard seeds and cayenne and cook for 1 more minute. Remove from heat. Let cool.

Place pork in a mixing bowl. Add bay leaves and now-cooled spices. Add vinegar and stir to combine. Cover and marinate overnight in refrigerator.

The next day, transfer to slow cooker, cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork is tender. Discard bay leaves, cinnamon stick and whole cloves.

Nutritional Information Per Serving (1/8 of recipe):
Calories: 181, Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g, Fat: 6 g, Sodium: 225 mg, Cholesterol: 82 mg

Diabetic Exchanges: 1 Vegetable, 3-1/2 Lean Meat
Attributed to: America's Everyday Diabetes Cookbook

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