Queen Cakes

Ingredients

• Quarter pound of Butter
• Quarter pound of Castor Sugar
• Quarter pound of Currants or dried Cherries
• Two ounces of Candied Peel
• Six ounces of fine Flour
• The Kind of two Lemons (grated)
• Three Eggs
• Quarter of a teaspoonful of Baking Powder

Method

1. 1

   Cream the butter and sugar, then add the eggs and flour by degrees, then the fruit, peel, and other ingredients; put this mixture into small queen cake tins, and bake a pale brown in a moderate oven from fifteen to twenty minutes.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 81. The excerpt below is the record exactly as published.

Queen Cakes. Ingredients, Quarter poiind of Buttet. Quarter pound of Castor Sugar. Quarter pound of Currants or dried Cherries. Two ounces of Candied Peel. Six ounces of fine Flour. 254 HIGH-CLASS COOKERY. The Kind of two Lemons (grated)^ Three Egg3. Quarter of a teaspoonful of Baking Powder. Cream the butter and sugar, then add the eggs and flour by degrees, then the fruit, peel, and other ingredients ; put this mixture into small queen cake tins, and bake a pale brown in a moderate oven from fifteen to twenty minutes. Rich Plum Cake. Ingredients, One pound of fresh Butter. One pound of Castor Sugar, One pound of Mixed Peel. One pound and a half of Mour. One pound of dried Cherries* One pound of Sultana Kaisins. Eight ounces of Almonds. Half a pint of Brandy. Ten Eggs. One teaspoonful of Salt. One ounce of Allspice. Cream the butter and sugar well together, then sift in the flour and salt gradually, add the eggs one at a time, beating with your hand till all is well and smoothly mixed. Chop the cherries a little, chop the peel and the almonds, add these with the sultanas and the allspice, mix well together, and add last of all the brandy, a little at a time. Be sure that all is thoroughly mixed. Line a cake- FANCY BREAD AND CAKES. 255 tin with buttered paper, putting three rounds of buttered paper at the bottom, and bake for three hours in a moderate oven. The heat of the oven must not rise after the cake goes in. Savarin. Ingredients, Half a pound of Vienna Flour. Half an ounce of German Yeast. Quarter of a teaspoonful of Castor Sugar, Haifa pint of Milk. Five Eggs. Five ounces of Butter. Warm one gill of milk, mix the yeast and sugar together, and stir the warm milk to them. Sift the flour into a basin, make a well in the middle, and pour in the milk with the yeast and sugar in it ; just mix a little flour with it, and put it in a warm place to rise. When this sponge has risen to twice its original size, add the other gill of milk and two eggs ; beat it well with the hand, adding by degrees the other three eggs

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