Queen's Cake

Ingredients

• One pound of white sugar
• one of flour
• three-quarters of a pound of butter
• one pound of stoned raisins
• half a pound of currants washed and dried
• a quarter of a pound of citron cut in little pieces
• a wine-glass of brandy
• one of wine
• one of cream
• six eggs beaten separately and then together
• one teaspoonful of soda
• two of cinnamon
• two of cloves
• leave out two tablespoonsful of the flour

Method

1. 1

   Stir the sugar and butter to a cream, add the eggs, then the brandy and wine, then spices and flour, and last the soda in the cream; leave out two tablespoonsful of the flour to stir in the fruit, which add last.

2. 2

   Bake in two cakes in round, deep pans for nearly an hour and a half; cover with paper when brown on the top; line the pans with buttered paper.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 108. The excerpt below is the record exactly as published.

Queen's Cake. One pound of white sugar, one of flour, three-quarters of a pound of butter, one pound of stoned raisins, half a pound of currants washed and dried, and a quarter of a pound of citron out in little pieces, a wine-glass of brandy, one of wine, one of cream, six eggs beaten separately and then together, one tea- spoonful of soda, two of cinnamon, two of doves ; stir the sugar and butter to a oream, add the eggs, then the brandy and wine, then spices and flour, and last the soda in the oream ; leave out two tablespoonsful of the flour

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