Harvest Raisin Apple Cakes
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Sun-maid raisins||1 1⁄2 Cup (24 tbs)|
|Grated pared apples||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Lemon icing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Ground cinnamon||1 Teaspoon|
|Sun-maid raisins||1 Tablespoon (For Garnish)|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
In large bowl, combine butter, granulated sugar, cinnamon and vanilla.
Beat to blend thoroughly.
In small bowl, combine flour and soda; stir 1/2 into butter mixture.
Add raisins and apples, then remaining flour mixture.
Evenly divide batter into 8 greased 6-ounce custard cups.
Place on baking sheet.
Bake in preheated 350Â°F oven about 30 minutes or until springy to the touch.
Loosen edges and invert onto wire rack to complete cooling.
Ice with Lemon Icing and garnish with additional raisins, or omit Lemon Icing, if desired, and dust with powdered sugar.
Cakes may be baked in 12 greased 2 3/4-inch muffin cups.
Bake in preheated 350Â°F oven about 20 minutes or until springy to the touch.