This “cup cake” is really a dense, full-size cake with an almost cookie-like taste. Really, really, yummy! Apparently, the small, individual-size cake that we think of today as a “cupcake” hadn’t been invented in 1916. If you check the amounts in this recipe, you’ll see why they called it a CUP cake—a cup of this, a cup of that, everything a cup cup, old Macdonald had a farm …
PREP TIME: 20 MINUTES
COOK TIME: 1 HOUR 15 MINUTES
MAKES: 18 SERVINGS
1 cup butter, softened
2 cups sugar
4 cups flour
1 t baking powder
½ t baking soda
1 t cinnamon
½ t nutmeg
1 cup milk
1 cup raisins
1 cup dried currants
1. Preheat oven to 350°F. Butter a 10” round cake pan or a 9”x13” cake pan.
2. In a large bowl or stand mixer, combine butter and sugar and mix until light and fluffy.
3. Begin adding eggs, one at a time, mixing well after each addition.
4. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg.
5. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
6. Fold in raisins and dried currants.
7. Pour batter into a buttered baking dish and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Preheat oven to 350°F. Add 1 cup softened butter to a large bowl or stand mixer.
Pour in 2 cups sugar.
Mix butter and sugar together until mixture is light and fluffy.
Add an egg.
Mix well. Continue adding the other two eggs one at a time. Mix well after each addition.
Place flour in a medium bowl. Add 1 t baking powder.
Add ½ t baking soda.
Add 1 t cinnamon.
Then ½ t nutmeg.
Stir to combine.
Pour a little flour mixture into the butter mixture.
Mix well, and then pour in a little milk.
Continue to alternate adding the rest of the flour and milk, ending with flour.
Pour in 1 cup raisins.
Pour in 1 cup dried currants.
Stir to combine.
Pour the batter into a buttered 10” round cake pan or a 9”x13” cake pan.
Bake at 350°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.