Ingredients

1/2 C. sugar
1 egg, well beaten
1 C. flour
2 tsp. baking powder
1/2 C. raisins
1/4 C. shortening
1/3 C. milk
1/8 tsp. salt
1/2 tsp. lemon flavoring
Raisin custard:
1 C. milk, scalded
1 tsp. cornstarch
1/2 C. raisins
1/2 tsp. lemon flavoring
Crumbs from nectar cakelettes
1/4 C. sugar
2 eggs
2 Tbsp. sugar

Cooking Instructions

Plump raisins by steaming. Chop. Cream sugar with shortening. Add egg and milk. Combine with raisins and flavoring. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Beat thoroughly. Pour into well-oiled muffin tins and bake in moderate oven at 350 degrees for15 minutes. When cakes are cool scoop out centers and refill cavities with raisin custard. Raisin Custard: Mix 1/4 C. sugar and cornstarch with egg yolks. Pour into scalded milk and stir until thick. Add raisins, which have been plumped by steaming, cake crumbs, and flavoring. Remove from fire and when cool fill cakes. Make a meringue of egg whites and 2 Tbls. sugar. Cover top of each cake. Bake in slow oven at 325 degrees until a delicate brown.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)