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Raisin Cakelets

A dish made with cottolene and fine sugar.

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 80 ml Cottolene
  • 240 ml fine sugar
  • 2 eggs well beaten
  • Yolk 1 egg
  • 120 ml milk
  • 470 ml flour
  • 15 ml baking powder
  • 1 ml salt
  • 240 ml raisins seeded and cut in pieces
  • 15 ml flour
  • Blanched and shredded almonds
Make it lactose-friendly
  • 1/2 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cream the Cottolene in a large bowl.
  2. Add the sugar gradually, stirring constantly.
  3. Add the beaten egg yolk and the beaten eggs and mix.
  4. Mix and sift together the 470 ml flour, baking powder, and salt.
  5. Add the flour mixture to the creamed mixture alternately with the milk.
  6. Dredge the raisins with the 1 tablespoon flour, then add them to the batter.
  7. Beat the batter thoroughly.
  8. Fill small, buttered individual tins two-thirds full.
  9. Strew the tops with blanched, shredded almonds and sprinkle with powdered sugar.
  10. Bake in a moderate oven for 12 to 15 minutes.

Steps last refined 2026-11-12 — we sharpen our recipes every week, so check back.

Nutrition (estimated, per serving)
Calories417
Protein8.8 g
Fat3.2 g
Carbs89.0 g
Fiber1.9 g
Sodium454 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States