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Little Christmas Cakes

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Ingredients
  Packed brown sugar 2 Cup (32 tbs)
  Seedless raisins 2 Cup (32 tbs) (Preferably 1 Cup Dark And 1 Cup Golden Variety)
  Cinnamon 2 Teaspoon
  Nutmeg 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking soda 2 Teaspoon
  Egg 1
  Lard/Vegetable shortening 1 Cup (16 tbs)
  Boiling water 2 Cup (32 tbs)
  Cloves 2 Teaspoon
  Cocoa 2 Teaspoon
  Vanilla 1 Teaspoon
  Unsifted all purpose flour 3 1⁄2 Cup (56 tbs)
  Nuts 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Ingredient: 
Raisin
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
44

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