Cup Cakes

Ingredients

• 1 1/2 sticks of butter
• 1/2 teaspoon each— nutmeg
• 1/2 teaspoon each— cinnamon
• 1/2 teaspoon each— cloves
• 1 cup nuts
• 2 cups sugar
• 1 cup diced watermelon pickle or crystallized fruit
• 1 cup milk
• 1 cup raisins or cocoanut
• 3 cups flour
• 3 teaspoons baking powder

Method

1. 1

   Cream butter, add sugar gradually.

2. 2

   Beat in eggs one at a time.

3. 3

   Add milk and flour (all dry ingredients sifted with it), alternately, beating well.

4. 4

   Add nuts, raisins and etc., last and bake in muffin tins at 325 degrees.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 27. The excerpt below is the record exactly as published.

CUP CAKES IV2 sticks of butter V2 teaspoon each— nutmeg, cin- 5 eggs namon and cloves 1 cup nuts 2 cups sugar 1 cup diced watermelon pickle 1 cup milk or crystallized fruit 1 cup raisins or cocoanut 3 cups flour 3 teaspoons baking powder

Cook this with the app: pantry check, scaling, and the assistant.