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

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