Early American Ginger Cakes
|All purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||2 Tablespoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Vegetable oil||1⁄4 Cup (4 tbs) (Crisco)|
|2% low fat milk||1⁄3 Cup (5.33 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
Heat oven to 375°F.
Place paper or foil liners in 12 medium (about 2 1/2-inch) muffin cups.
For cakes, combine flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
Stir in raisins.
Combine eggs and Crisco® Oil in small bowl.
Stir in milk and vanilla.
Stir into flour mixture.
Mix just until moistened.
Spoon evenly into muffin cups.
For spiced sugar topping, combine sugar, cinnamon, ginger and nutmeg in small bowl.
Sprinkle over batter.
Bake at 375°F for 16 to 20 minutes or until toothpick inserted in centers comes out clean.