EARLY AMERICAN GINGER CAKES

EARLY AMERICAN GINGER CAKES
MAKES 1 DOZEN CAKES

CAKES:
1-2/3 c. flour
1/4 c. sugar
2 T. baking powder
1/2 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1/2 c. raisins
2 eggs, lightly beaten
1/4 c. vegetable oil
1/3 c. 2% lowfat milk
1/2 t. vanilla
1/2 c. dark molasses

SLICED SUGAR TOPPING** (Optional):
2 T. sugar
1/8 t. ground cinnamon
1/8 t. ground ginger
1/8 t. ground nutmeg

Heat oven to 375* F. Place paper or foil liners in 12 medium (about 2-1/2-inch) muffin cups. FOR CAKES: Combine flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl. Stir in raisins. Combine eggs and oil in small bowl. Mix well. Stir in milk and vanilla. Add molasses. Mix well. Stir into flour mixture. Mix just until moistened. Spoon evenly into muffin cups. FOR SPICED SUGAR TOPPING: Combine sugar, cinnamon, ginger and nutmeg in small bowl. Sprinkle over batter.
Bake at 375* F. for 16 to 20 minutes or until toothpick inserted in centers comes out clean. Do not overbake. Remove to cooling rack to cool completely. Cool.