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Cottage Cakes

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Recipe

Yield

20
servings

Prep

20
min

Cook

30
min

Ready

60
min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 ¼ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon cinnamon
ground
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¼ teaspoon nutmeg
ground
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¼ teaspoon salt
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½ cup butter
softened
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½ cup brown sugar, light
packed
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½ cup sugar
granulated
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3 large eggs
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1 ¾ cups canne pumpkin purée
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¼ cup milk
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2 teaspoons orange zest
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1 cup raisins, seedless
or dried apricots
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Quick drizzle frosting
1 cup powdered sugar
sifted
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2 tablespoons milk
or fresh lemon juice
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Ingredients

Amount Measure Ingredient Features
532 ml all-purpose flour
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10 ml baking powder
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2.5 ml baking soda
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5 ml cinnamon
ground
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1.3 ml nutmeg
ground
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1.3 ml salt
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118 ml butter
softened
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118 ml brown sugar, light
packed
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118 ml sugar
granulated
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3 large eggs
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414 ml canne pumpkin purée
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59 ml milk
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10 ml orange zest
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237 ml raisins, seedless
or dried apricots
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Quick drizzle frosting
237 ml powdered sugar
sifted
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30 ml milk
or fresh lemon juice
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Directions

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 2½-inch muffin cups, filling ¾ full.

Bake in preheated 350℉ (180℃) 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.



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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 17330% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 91mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 70% Vitamin C 2%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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