• Prep Time:
  • Cooking Time:
  • Serves: 20 Servings

Cottage Cakes

  • Recipe Submitted by on

Category: Quick Breads, Low Fat, Breads

 Ingredients List

  • 2 1/4 c All-purpose flour
  • 2 ts Baking powder
  • 1/2 ts Baking soda
  • 1 ts Ground cinnamon
  • 1/4 ts Ground nutmeg
  • 1/4 ts Salt
  • 1/2 c Butter, softened
  • 1/2 c Packed light brown sugar
  • 1/2 c Granulated sugar
  • 3 Eggs
  • 1 3/4 c Canned pumpkin, (16 ounce
  • -can)
  • 1/4 c Milk
  • 2 ts Orange zest
  • 1 c Raisins, or dried apricots


1 c Sifted powdered sugar
2 tb Milk, or fresh lemon juice

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 2 1/2-inch muffin cups, filling 3/4 full. Bake in preheated
350F 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. Makes 20 small cakes.

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