Cottage Cakes
By: Anonymous
Published: Thursday, February 11, 2010 - 8:33pm

Ingredients




cup all-purpose flour
2 teaspoons baking powder
teaspoon baking soda
1 teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon salt
cup butter softened
cup packed light brown sugar
cup granulated sugar
3 eggs
cup canned pumpkin (16 ounce can)
cup milk
2 teaspoons orange zest
1 cup raisins or dried apricots
For Quick Drizzle Frosting
1 cup sifted powdered sugar
2 tablespoons milk or fresh lemon juice

Preparation

1 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. 2 Spoon mixture into greased 2 1/2-inch muffin cups, filling 3/4 full. 3 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. 4 Makes 20 small cakes.