Recipe by Outta Here
This is a recipe my grandmother made all the time. I didn't like raisins, so she always made half without. Was I spoiled, or what? Like many of her old recipes that I have found, she didn't have instructions, just ingredients. (she used a wood stove to cook until I was in junior high (1960s), so many of her recipes just said bake in a hot oven, etc.) I tend to write down ingredients but no directions myself! NOTE: See step #8 for directions on baking as an oblong cake.
Top Review by Sydney Mike
Thought these were just great, & I'll admit to being generous with the cinnamon (love that stuff)! Had intended to share the batch with a neighbor couple, but within about a 10-hour period, 3 of us had pretty much finished off all of 'em! That good, especially when fresh ~ I doubt if I'd ever be able to tell you how good (or bad?) they might be on the 2nd or 3rd day! Well worth making again! Many thanks! [Tagged & made in Please Review My Recipe]
- 236.59 ml sugar
- 177.44 ml butter, softened
- 473.18 ml flour
- 236.59 ml raisins
- 236.59 ml sour milk (or buttermilk)
- 4.92 ml baking soda
- 4.92 ml ground nutmeg
- 4.92 ml ground cinnamon
- 4.92 ml vanilla extract
- 2 eggs
Directions See How It's Made
- Pre-heat oven to 350°F.
- Line muffin tins or cupcake tins with paper cupcake liners.
- With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
- Add remaining ingredients to flour mixture and stir until just mixed.
- Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops.
- Bake 20-25 minutes.
- Cool on wire rack.
- To make a cake, pour batter into a greased and floured oblong baking pan and top with reserved crumbs. Bake as above.