Queen Cakes

queen cakes

Ingredients for Queen Cake

1 pound Butter
1 pound powdered Sugar
10 Eggs, beaten till smooth and thick
14 ounces sifted Flour
1 teaspoon cinnamon
1 teaspoon mace, 1 nutmeg, grated
1/4 pint cream, 3 tbls rose water
1 grated lemon rind, 1-1/2 lbs. currants


Cream the butter and sugar. Stir in, by turns, the egg and flour a little of each, beating hard till all is in. Stir in the spices, cream, rose-water and lemon. Lightly mix in the currants. Pour into small scalloped greased cake pans; half fill to bake in oven 15 to 20 minutes. Ice the queen cake while warm with lemon or rose icing and dry slowly in a warm place. Recipe for queen cakes are sometimes varied by substituting for 1/3 of the currants a 1/4 lb. of almonds pounded with rose-water. The icing is also substituted with sprinkled confectioners’ sugar or with small sugar-plums.


Queen Cake Recipe

2/3 cup butter, 2 cups flour
1/4 teaspoon soda, whites 6 eggs
1-1/4 cups powdered sugar
1-1/2 teaspoons lemon juice

Cream the butter, add flour gradually, mixed and sifted with soda.  Then add lemon juice. Beat whites of eggs until stiff; add sugar gradually, and combine the mixtures. Bake fifty minutes in a long shallow pan. Cover with frosting or confectioners sugar.


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