Spiced Raisin and Citron Cakes

Ingredients

• 0.5 cup Raisins (Seeded and cut into small pieces)
• 0.33 cup Citron (Thinly sliced and cut into strips)
• 0.5 cup Unsalted Butter (113g, softened. Quantity estimated for modern portions.)
• 1 cup Granulated Sugar (200g. Quantity estimated for modern portions.)
• 2 units Large Eggs (Well beaten. Quantity estimated for modern portions.)
• 0.5 cup Whole Milk (120ml. Quantity estimated for modern portions.)
• 0.25 cup Molasses (60ml. Quantity estimated for modern portions.)
• 2.5 cups All-Purpose Flour (300g. Quantity estimated for modern portions.)
• 1 teaspoon Baking Soda (Quantity estimated for modern portions.)
• 1 teaspoon Ground Cinnamon (Specific spice added for modernization.)
• 0.5 teaspoon Ground Nutmeg (Specific spice added for modernization.)
• 0.25 teaspoon Ground Cloves (Specific spice added for modernization.)
• 0.25 teaspoon Salt (Added for flavor balance in modernization.)
• 1 as needed Cooking Spray or Butter (For greasing tins)

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly grease and flour 24 mini muffin tins or small cake tins, or line with paper liners. This recipe makes twenty-four little cakes.
2. 2If not already done, seed the ½ cup raisins and cut them into smaller pieces. Thinly slice the ⅓ cup citron and cut it into small strips.
3. 3In a large mixing bowl, cream the softened ½ cup (113g) unsalted butter with the 1 cup (200g) granulated sugar until light and fluffy. This should take about 5 minutes with an electric mixer.
4. 4Gradually add the 2 well-beaten large eggs to the butter-sugar mixture, mixing well after each addition. Then, stir in the ½ cup (120ml) whole milk and ¼ cup (60ml) molasses until just combined.
5. 5In a separate medium bowl, whisk together the 2 ½ cups (300g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon salt. Sift the mixture to ensure no lumps.
6. 6Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can lead to tough cakes.
7. 7Gently fold in the prepared raisins and citron until evenly distributed throughout the batter.
8. 8Spoon the batter evenly into the prepared small buttered tins, filling each about two-thirds full.
9. 9Bake in the preheated moderate oven for twenty-five to thirty minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The cakes should be golden brown.
10. 10Remove the tins from the oven and let the cakes cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.