Queen Cakes

Ingredients

• 1 lb. butter
• 3 eggs
• 2 ozs. glace cherries, cut in dice
• The juice of 1 lemon
• i lb. Vienna flour
• i lb. castor sugar
• 2 ozs. currants (cleaned)
• ' A grate of nutmeg
• The thin rind of half a lemon
• i tablespoonful brandy
• ^ oz. Paisley flour (II. and P.’s)

Method

1. 1

   Put the butter and sugar in a basin and work with a wooden spoon to a cream.

2. 2

   Add the eggs one by one, and beat the mixture thoroughly till it resembles a light sponge.

3. 3

   Mix the fruit, lemon rind, the Vienna and Paisley flour in a separate basin.

4. 4

   Stir this into the beaten eggs, then add the nutmeg, strained lemon juice, and the brandy.

5. 5

   Stir the mixture for several minutes longer.

6. 6

   Fill buttered and floured queen cake tins three parts full and bake in a fairly hot oven for 20-25 minutes.

7. 7

   Unmould the cakes and place them on a sieve to cool.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 39. The excerpt below is the record exactly as published.

1 lb. butter 3 eggs. 2 ozs. glace cherries, cut in dice The juice of 1 lemon i lb. Vienna flour i lb. castor sugar QUEEN CAKES. 2 ozs. currants (cleaned) ' A grate of nutmeg The thin rind of half a lemon chopped finely i tablespoonful brandy ^ oz. Paisley flour (II. and P.’s)

Cook this with the app: pantry check, scaling, and the assistant.