Little Plum Cakes
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
sifted |
|
| 1 | pound |
powdered sugar
sifted |
|
| 1 | pound |
butter
|
|
| 1 | pound |
currants
|
|
| 1 | pound |
raisins, seedless
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | each |
lemon zest
grated |
*
|
| 12 | large |
eggs
unbeaten |
|
| 3 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
sifted |
|
| 453.6 | g |
powdered sugar
sifted |
|
| 453.6 | g |
butter
|
|
| 453.6 | g |
currants
|
|
| 453.6 | g |
raisins, seedless
|
|
| 5 | ml |
nutmeg
|
|
| 1 | each |
lemon zest
grated |
*
|
| 12 | large |
eggs
unbeaten |
|
| 45 | ml |
milk
|
|
Directions
Mix one cup of flour with the fruit.
Cream the butter until soft.
Add the lemon rind and nutmeg.
Add the flour, sugar and eggs alternately.
Lastly mix in the fruit.
Drop by teaspoons so that they look like little cakes.
Bake at 450℉ (230℃) until brown, about 5 to 8 minutes Reduce the heat to 350℉ (180℃) F for another 5 to 8 minutes or until they look done.
