peanut cakes
- Categories
- Cakes
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Flour |
| 1 teaspoon | Baking powder |
| ⅓ cup | Butter or butter substitute |
| 1 cup | Raisins |
| ⅛ teaspoon | Salt |
| ½ cup | Coconut |
| ½ cup | Chopped peanuts |
| 1 cup | Sugar |
| 1 | Egg, well beaten |
| 1 cup | Sour milk |
| ½ teaspoon | Baking soda |
Cream sugar and butter. Add egg. Beat thoroughly. Sift flour, measure, and sift with baking powder, baking soda, and salt. Add alternately with sour milk to first mixture. Add raisins, coconut, and peanuts. Mix thoroughly. Fill well-oiled muffin tins ⅔ full.
Bake in moderate oven (375 F) 30 minutes. Ice with maple icing. The Household Searchlight
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