Recipe - Cottage Cakes

2 One fourth cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Baking soda
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Salt
One half cup Butter, softened
One half cup Packed light brown sugar
One half cup Granulated sugar
3 Eggs
1 Three fourths cup Canned pumpkin, (16 ounce
can)
One fourth cup Milk
2 teaspoon Orange zest
1 cup Raisins, or dried apricots

QUICK DRIZZLE FROSTING
1 cup Sifted powdered sugar
2 tablespoon Milk, or fresh lemon juice

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 1/2inch muffin cups, filling Three fourths 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 eatlf.v096.n238

From: ebburtis@ix.netcom.com

Date: Thu, 5 Dec 96 08:45:01 0500