Cottage cakes
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
| ½ | cup | Butter, softened |
| ½ | cup | Packed light brown sugar |
| ½ | cup | Granulated sugar |
| 3 | Eggs | |
| 1¾ | cup | Canned pumpkin, (16 ounce can) |
| ¼ | cup | Milk |
| 2 | teaspoons | Orange zest |
| 1 | cup | Raisins, or dried apricots |
| 1 | cup | Sifted powdered sugar |
| 2 | tablespoons | Milk, or fresh lemon juice |
Directions
QUICK DRIZZLE FROSTING
In medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In large mixer bowl, cream butter and sugars.
Add eggs; beat until light and fluffy. Blend in pumpkin, milk, and orange zest. Add dry ingredients; mix well. Stir in chopped fruits. Spoon mixture into greased 2½-inch muffin cups, filling ¾ full. Bake in preheated 350F oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pans; cool on wire racks. Drizzle frosting. Makes 20 small cakes. Posted to Digest eat-lf.v096.n238 From: <ebburtis@...>
Date: Thu, 5 Dec 96 08:45:01 -0500