Queen Cakes

Ingredients

• One half pound flour
• one half pound of butter
• seven ounces of powdered sugar
• six ounces currants
• four eggs

Method

1. 1

   Grease well with butter some small queen-cake tins.

2. 2

   Place in a basin the butter, and with the back of a wooden spoon beat it to a cream; add the sugar and beat well for five minutes.

3. 3

   Place the eggs in a basin and beat them till very light.

4. 4

   Add now to the butter and sugar a spoonful of the flour, then a little of the egg; continue adding alternately the flour and egg until both are used up.

5. 5

   Stir all well together, and then add lastly the currants.

6. 6

   Half fill the greased tins, and bake in rather a quick oven for fifteen minutes.

7. 7

   When ready, turn the cakes out on a wire sieve to cool.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 142. The excerpt below is the record exactly as published.

Queen Cakes. — One half pound flour, one half pound of butter, seven ounces of powdered sugar, six ounces currants, four eggs

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