Queen Cakes

Ingredients

• 4 ozs. butter or margarine
• 14 ozs. glacé cherries (cut in quarters)
• 5 ozs. castor sugar
• 6 ozs. plain flour
• 14 ozs. sultanas
• 1 small heaped teaspoonful baking powder
• 2 eggs
• 1 oz. chopped candied peel
• _A little milk.
• Pinch of salt.
• Grated rind of $ lemon.

Method

1. 1

   Cream the butter and sugar in a warm basin until soft and white.

2. 2

   Add the eggs one at a time, beating well.

3. 3

   Mix in the fruit and lemon rind, sift in the flour and baking powder, and stir lightly.

4. 4

   Add milk if too stiff.

5. 5

   Put into greased patty pans and bake.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 25. The excerpt below is the record exactly as published.

Queen Cakes Sufficient for 24 cakes. Number 6. Time 20 minutes. Shelves 3rd and 5th. 4 ozs. butter or margarine. 14 ozs. glacé cherries (cut in 5 ozs. castor sugar. quarters). 6 ozs. plain flour. 14 ozs. sultanas. 1 small heaped teaspoonful 1 oz. chopped candied peel. baking powder. _A little milk. 2 eggs. Pinch of salt. Grated rind of $ lemon. Method.—Cream the butter and sugar in a warm basin and when quite soft and white add the eggs one at a time, beating each in well. Mix in the fruit and lemon rind, then sift in the flour and baking powder and stir in lightly. Add some milk if too stiff. Put into greased patty pans or paper baking cakes and bake. This mixture may be varied in the same way as the foundation recipe for small cakes by substituting walnuts, ginger, etc. for the fruit and lemon rind. Rock Cakes Sufficient for 15-18 cakes. Number 7. Time 20 minutes. Shelves 2nd and 4th. . ozs. plain flour. 1 heaped teaspoonful baking powder.

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