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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 →
  • 1/3 cup Cottolene
  • 1 cup fine sugar
  • 2 eggs well beaten
  • Yolk 1 egg
  • 1/2 cup milk
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup raisins seeded and cut in pieces
  • 1 tablespoon 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 2 cups 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