We arrived in Denver 13 years ago today. And ever since that day, Bryan has been trying to get his mother’s recipe for a concoction he had growing up called Monkey Cake. (We had no such thing in my household – did you?) Finally, while he was home for Dad’s funeral, he dug through the cookbook, copied the recipe on a notecard and carefully carried the secret back to Denver to begin anew on the next generation.
We made Monkey Cake this morning; it does indeed rock. Basically the precursor to Cinnabon, with less ooze. Apparently the name comes from the fact that the eaters of the cake simply pick it apart with their fingers and consume it with their hands like monkeys – perfect for children and adults who never really grew up all the way. Which is why, I presume, Bryan has been hounding his mother for the recipe for over a decade.
But you won’t have to wait that long.
* 4 packages of Hungry Jack biscuits
* 1 cup Cane Sugar
* 1 tablespoon Cinnamon
* 1 stick Butter or Margarine (melted)
* 3/4 cup Cane Sugar (for the glaze)
* 10 inch tube pan, greased well with Butter or Margarine (we used an angel food cake pan)
Cut biscuits into 4 pieces, one tube at a time. Place 1st batch of sugar, cinnamon and biscuits in a plastic bag. Shake until well covered. Place in cake pan. Repeat with remaining biscuits until all are gone. Bring melted butter and 2nd batch of sugar to a slow boil. Trickle evenly over the biscuits in the pan. Bake in preheated oven at 350 degrees for 45 minutes. Flip and remove Monkey Cake from pan immediately. Serve hot or cold.