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Nutcracker Raisin Cakes

  • Makes 2 dozen.
    SERVES

Ingredients

  • 2 cups sifted all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon soda
  • 1/4 teaspoon salt
  • 1 (20-oz.) can crushed pineapple, drained
  • 1 stick margarine
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup white raisins (no substitutes)
  • 1 cup coarsely chopped English walnuts
  • 1 cup coconut (optional)
  • 1 cup powdered sugar

Directions

Preheat oven to 325°. Sift flour with baking powder, soda, and salt. In large mixing bowl, cream together margarine and brown sugar. Beat in eggs. Add vanilla, 3/4 cup of the drained pineapple (reserve the remainder), 1/2 cup raisins (reserve the remainder), walnuts, and coconut. Stir in the flour mixture. Mix thoroughly. Batter will be quite stiff. Drop batter by heaping tablespoons, about 3 inches apart, onto a greased cookie sheet. Bake 25 minutes or until golden. Remove from cookie sheet and place on cooling racks.

Meanwhile, combine 1/4 cup of the remaining pineapple with the sifted cup of powdered sugar. Stir thoroughly by hand until the mixture is of spreading consistency (add more pineapple or sugar as necessary to adjust). Stir in the remaining raisins. Place waxed paper under each cooling rack of cookies and spoon the frosting over each cookie. A small amount will drip off. Allow to air-dry and store loosely covered.

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