1/2 c. butter
1 c. sugar
1 egg
1 c. buttermilk or sour milk (can substitute 1/2 cup sour cream plus 1/2 cup milk for buttermilk)
2 tsp. baking soda (scant)
2 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 c. raisins and or nuts

Cream butter and sugar, add egg and beat in. Sift flour and spices together and add alternately with milk. Add fruit and beat in. Bake at 375 degrees about 12 minutes. Makes 24 cupcakes: 12 medium and 12 smaller.

Hint: Grease and flour tins well. Remove and put in covered cake tin immediately and will stay fresh for days. Frost with simple white icing.