FRUIT CUP CAKES
2 cups pastry flour
1 teaspoon Arm & Hammer or Cow Brand Baking Soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice
½ cup butter, or other shortening
1 cup sifted brown sugar, firmly packed
2 eggs
1⅓ tablespoons vinegar
⅔ cup sweet milk
1 cup dates, finely cut
1 cup nutmeats, coarsely cut
½ cup citron, sliced
1. Sift, then measure the flour. Sift three times with baking soda, salt and spices.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as thick as whipped cream.
4. Combine vinegar and milk. Alternately add the dry ingredients and the liquid, a small amount at a time, beating until smooth after each addition.
5. Lastly add fruit and nuts.
6. Fill greased muffin tins ⅔ full.
Amount: 3 dozen small cakes Temperature: 375° F. Time: 20-25 minutes
[See page 17]