Little Christmas Cakes
|Packed brown sugar||2 Cup (32 tbs)|
|Seedless raisins||2 Cup (32 tbs) (Preferably 1 Cup Dark And 1 Cup Golden Variety)|
|Baking soda||2 Teaspoon|
|Lard/Vegetable shortening||1 Cup (16 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Unsifted all purpose flour||3 1⁄2 Cup (56 tbs)|
|Nuts||1 Cup (16 tbs)|
Mix sugar, shortening and raisins, boiling water, spices, cocoa, and salt.
Boil for 2 minutes; add vanilla.
Let mixture cool and stir in soda which has been dissolved in small amount of water, and the flour.
Beat well by hand -not on electric mixer - then add the well beaten egg.
Nuts may be added if desired.
Stir well and drop from spoon into cup-cake pans (using paper cups if desiredfor it helps to keep cakes moist); fill pans half full.
Bake at 300° for 40 minutes.
Note: They may be made more festive by placing a maraschino cherry and/or small sections of green candied pineapple on top before baking.
Like fruit cake, icing is superfluous.
They are easy and fast to make; stay moist for a week to 10 days if kept well covered.
Makes 44 cup-cake size.