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📝 Description
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🥘 Ingredients
1 lb. of flour, 1/2 lb. of butter, 1/2 lb. of pounded loaf sugar, 3 eggs, 1 teacupful of cream, 1/2 lb. of currants, 1 teaspoonful of carbonate of soda, essence of lemon, or almonds to taste.
👨🍳 Method
Work the butter to a cream; dredge in the flour, add the sugar and currants, and mix the ingredients well together. Whisk the eggs, mix them with the cream and flavouring, and stir these to the flour; add the carbonate of soda, beat the paste well for 10 minutes, put it into small buttered pans, and bake the cake from 1/4 to 1/2 hour. Grated lemon-rind may be substituted for the lemon and almond flavouring, which will make the cakes equally nice. _Time_. 1/4 to 1/2 hour.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage recipe for Queen-Cakes this week, and I must say, it was a delightful trip down memory lane. The method was straightforward, and I found the technique of "dredging" the flour into the creamed butter quite charming. It reminded me of simpler times in the kitchen. I used lemon zest instead of essence, and the fragrance that filled my kitchen was truly delightful. The cakes themselves were a hit with my family. The surprise was the texture — surprisingly light and tender, despite the lack of modern leavening agents. These little treats would be perfect for a weeknight cook looking to impress with minimal effort. Next time, I might experiment with a touch more lemon or perhaps a hint of orange to brighten the flavor. But as it stands, this recipe is a charming reminder of the past, and I'll be baking these Queen-Cakes again soon.
