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Cottage Cakes

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, C, D
    MineralsZinc, Copper, Natrium, Fluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 1/4 c all-purpose flour

    2. 2 tsps baking powder

    3. 1/2 tsp baking soda

    4. 1 tsp ground cinnamon

    5. 1/4 tsp ground nutmeg

    6. 1/4 tsp salt

    7. 1/2 c butter -- softened

    8. 1/2 c packed light brown sugar

    9. 1/2 c granulated sugar

    10. 3 eggs

    11. 1 3/4 c canned pumpkin -- (16 ounce can)

    12. 1/4 c milk

    13. 2 tsps orange zest

    14. 1 c raisins -- or dried apricots

    15. For Quick Drizzle Frosting-- 1 c sifted powdered sugar

    16. 2 tbsps milk -- or fresh lemon juice

    Instructions Jump to Ingredients ↑

    1. 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 2 1/2-inch muffin cups, filling 3/4 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.

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