Cup-Cakes, in Gem Pans

Ingredients

• One-half cupful of butter
• One cupful of sugar
• Two eggs
• One cupful of milk
• Three tea-spoonfuls of baking-powder
• Two cupfuls of flour
• Two tea-spoonfuls of lemon extract
• Fruit — raisins or currants

Method

1. 1

   Place the materials together the same as in the preceding recipe.

2. 2

   Heat the gem-pans slightly, grease them thoroughly with butter, and place a small table-spoonful of the batter in each gem plate; then lay upon the batter three or four whole raisins well floured, or scatter over it a few floured currants or two or three thin slices of citron.

3. 3

   Add another small table-spoonful of the cake-batter to each gem, thus arranging the fruit in the center; then bake in a rather quick oven.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 231. The excerpt below is the record exactly as published.

CUP-CAKES, IN GEM PANS. These are very satisfactory, but are only good when quite fresh. The following ingredients will make sixteen cakes : One-half cupful of butter. One cupful of sugar. Two eggs. Fruit — raisins or currants. One cupful of milk. Three tea-spoonfuls of baking-powder. Two cupfuls of flour. Two tea-spoonfuls of lemon extract

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