Queen Cakes

Ingredients

• ½ cup sugar
• ½ cup Crisco
• ½ teaspoon salt
• 3 eggs
• ¼ cup currants
• ¼ cup glace cherries
• grate nutmeg
• thin rind ½ lemon
• juice 1 lemon
• 1 cup flour
• 4 tablespoons rice flour
• 1 teaspoon baking powder

Method

1. 1

   Put Crisco and sugar in basin and work with wooden spoon to cream, add salt and eggs 1 by 1, and beat mixture thoroughly.

2. 2

   Mix in separate basin fruit, lemon rind, flours and baking powder.

3. 3

   Stir this into other mixture, add nutmeg, and strained lemon juice.

4. 4

   Stir mixture several minutes longer.

5. 5

   Have ready Criscoed gem tins, three-parts fill them with mixture and bake in fairly hot oven from 20 to 25 minutes.

6. 6

   Unmold cakes and place on sieve to cool.

7. 7

   Cakes may be coated with chocolate or boiled frosting.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 133. The excerpt below is the record exactly as published.

Queen Cakes Coffee *Queen Cakes—% cup sugar, % cup Crisco, % teaspoon salt, 3 eggs, 4 cup currants, % cup glace cherries {cut in dice), grate nutmeg, thin rind % lemon (chopped finely), juice 1 lemon, 1 cup flour, 4 table- spoons rice flour, and 1 teaspoon baking powder

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