Queen Cakes

Ingredients

• 8 oz. Flour
• 2 oz. Butter
• 2 oz. Sugar
• 2 oz. Sultanas
• 1 oz. Peel
• 1 Egg
• 1 teaspoonful Baking Powder

Method

1. 1

   Cream butter and sugar.

2. 2

   Add flour and egg gradually, beating well.

3. 3

   Then add raisins, peel, and lemon rind.

4. 4

   Beat again, add baking powder, and mix well.

5. 5

   Fill small greased tins three parts full, and bake.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 149. The excerpt below is the record exactly as published.

Queen Cakes. 8 oz. Flour, 2 oz. Butter, 2 oz. Sugar, 2 oz. Sultanas, 1 oz. Peel, rind of Lemon (grated), 1 Egg, and i teaspoonful Baking Powder. Cream butter and sugar. Add flour and egg gradually, beating well between times. Then add raisins, peel, and lemon rind. Beat again, and lastly add baking powder, and mix well. Fill small greased tins three parts full, and bake in oven very quick at first, then cooler. Cook till pale brown, and firm to touch. OR, 3 Eggs, Aveiglit of same in Flour, Sugar, and Butter, Essence of Lemon. Put the butter into a basin, and with the hand cream it well, add the eggs, and beat j then the flour, and continue to beat one way for about 16 minutes. Add a few drops ' essence of lemon. Put in small greased tins, and bake in quick oven for about | hour. Raspberry Buns. Mix 6 oz. ground rice and same of flour. Rub in J lb. lard, same of sugar, and teaspoonful baking powder. Mix into stiff paste, with yolk of egg and a little milk. Divide into balls, hollow each and in- sert a little raspberry jam. Close up, and dip in white of egg. Flatten a little, and bake in shai'p oven. They will crack and show jam through. Rice Buns. 2 oz. Flour, 2 oz. Casfor Sugar, i teaspoouful Baking Powder, 1 lb Rice Flour, 2 oz. Butter, 2 Egg.s, Vanilla Essence, or Rind of 1 Lemon. Cream the sugar and butter, add ^ the flour and 1 egg, then the remainder of the flour, egg, essence, and baking powder. Fill greased 160 TRIED FAVOURITES COOKERY BOOK. patty pans two-thirds full with the mixture. Place in good oven, and bake for 15 minutes. Sufficient for 12 buns. Rice Cakes. 1 cupful cold boiled Eice, 1 pint Flour, teaspoonful Salt, 2 beaten Eggs, Milk to make a rather thick batter. Beat well, and bake on girdle. Or add a tablespoonful melted butter or lard, make the batter a little thinner with milk, and bake in a hot oven in patty pans. Rock Cakes. 1 lb. Flour, 6 oz. Butter, i lb. Sugar, 1 oz. of Candied Peel (cut thin), 2 tea- spoonfuls of Borwick^s Baking Powder, 2 Eggs, i lb. Currants and Sul- tana Eaisins mixed. Put a dessertspoonful of milk amongst the beat-up eggs. Then stir in with other things, which will only just damp them. Have a large tin dish buttered. Place on tin in 12 little heaps, as rough looking as possible. Bake in quick oven. Sly Cakes. 1 lb. Flour, 8 oz. Butter, 8 oz. Currants, 2 oz. Sugar, 6 drops Essence of Lemon. Mix flour and sugar, make into smooth paste with water, but not very wet. Roll three times, and spread in butter as for pastry. Roll very thin, and cut in round or square cakes ; spread ^ inch thick with currants or jam, press another on top, and bake in quick oven. Small Seed Cakes. i lb. Flour, 3 oz. Dripping, 2 tablespoonfuls moist Sugar, 1 do. Carraway Seeds, 1 teaspoonful Baking Powder

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