Rasins or Black Walnut Cup Cakes

I don’t know if I’d call this a cake as it seems more like a muffin, but without trying it first, I’m a bit unsure. Of course, very old cakes were more like what we consider muffins or breads anyway. The oldest tradition I could find concerning a wedding cake was to pile a bunch of bread and scones in the center of a cloth and the bride and groom kissed over it. The higher the mound the more prosperous the couple could expect to be. This dates from the Middle Ages in England. Around the reign of King Charles II in the 1660s, it became fashionable to neatly arrange cakes in tiers and ice them, giving rise to what we consider a wedding cake today. Of course, a traditional British wedding cake is made from fruit cake. Regardless of how you intend to use these Raisin or Black Walnut Cup Cakes, I hope you enjoy them!

Raisin or Black Walnut Cup Cakes

1 cup Sun Maid raisins or nuts (sliced or chop)

1/4 cup butter

3/4 cup sugar

1 egg

1/2 cup milk

1 3/4 cup flour

3 teaspoons Baking powder

1 teaspoons lemon extra(ct)

Cream butter with sugar, add beaten egg, sift flour with baking powder and add alternately with milk to creamed mixture. Mix thoroughly, add raisons, lemon extract and blend well. Fill greased muffin pans one half full. Bake about 20 min in hot oven. 12-14 cakes.


4 thoughts on “Rasins or Black Walnut Cup Cakes

  1. Or you could add both raisins and walnuts, or any other types of dried fruit – whatever your preference. Maybe cranberries would be good, or dried cherries.


  2. Mmmm…GrammaA–dried Rainier cherries! that would be delish. I particularly like the bake in hot oven part of the recipe. Really?! And here I would’ve done it in a nice chilly oven. Glad that was clarified.


  3. Actually, Diane B., in the “olden” days, when I was a little girl and we were using some of my grandmothers recipes, grandma’s recipes would call for hot, slow, or etc. oven. My grandmother’s gas range did not have a thermostat on it, and the cook would have to know whether it be hot (350) or less hot, i.e., maybe 300, or even less for a pot roast or something. I’m sure some of the recipes even went back to wood burning, or coal burning ovens.


    • I’ve always figured “hot” in a recipe was about 350. I have a couple gems that call for hot oil or put a temp after the hot, such as bake until edges turn brown in a hot oven (350). Neat little oven trivia tidbit!


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