In flipping through an old church fundraiser cookbook from the 1950"s, I came across this recipe from my great grandmother, Daisy. Now, aside from her having an adorable name, Grandma Daisy was a pretty awesome cook. Okay, truth be told, I mostly remember her having the candy orange slices or circus peanuts (anyone old enough to remember those?) out on her kitchen table when we visited; but my brother assures me that she knew her way around a pound of "good ol ground round". After reading the recipe and thinking "by golly, I have all the ingredients for this, I think I'll make it". I decided, by golly, to make it. Since there will be parties to prepare for in the next few weeks, I decided to turn this cake into cupcakes and skip the icing...because that makes them healthy, wink, wink. Okay, they're not exactly health food, but they're yummy without being overly sweet and they taste like Thanksgiving.
Overnight Spice Cupcakes
2 cups brown sugar
2 cups water
3/4 cup Earth Balance
1 cup raisins
1 tsp cloves
1 tsp nutmeg
3 cups flour
2 tsp baking soda
1 cup pecans or walnuts, chopped
Start this the night before you want to bake the cupcakes.
In a medium sauce pan, combine the sugar, water, Earth Balance, raisins, cinnamon, cloves and nutmeg. Bring to a boil and let simmer for 10 minutes. Let it cool a bit and then cover and place in the refrigerator overnight.
The next morning:
Line cupcake pan with paper cupcake liners.Bring mixture to a boil again and let simmer for 10 more minutes. While the mixture is simmering, combine the flour and baking soda in a large mixing bowl.
When the sugar mixture is done simmering, let cool a little (but not completely) and stir into flour and baking soda just until combined.
Stir in chopped nuts. Fill cupcake mold about half way with the batter. Bake in a 350 degree oven for 12 minutes.
Grandma Daisy called for icing the cake with Caramel Icing, but we enjoyed them topless. A bit more European, wouldn't you say?