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.
