Return to Content

Raisin Drop Cakes

by

Yield: Makes 2 dozen.

Quick, easy, and perfect for any holiday.

Ingredients:

  • 4 tablespoons shortening
  • 1 cup sugar
  • 2/3 cup milk
  • 1 egg, well beaten
  • 1-3/4 cups flour
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup raisins, lightly floured
  • 1 teaspoon vanilla

Instructions:

Preheat oven to 425 degrees F and grease individual cupcake tins. Cream shortening and add sugar. Slowly stir in milk and egg. Sift together flour, baking powder, and salt, and add to mixture. Stir in raisins, add vanilla, and mix well. Fill cupcake tins half full of batter and bake 15 to 20 minutes, until lightly browned. Remove from oven and sprinkle with powdered sugar or frost with White Icing.
Updated Tuesday, July 31st, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order