Queen Cakes
450g (1lb) Flour
450g (1lb) Sugar
450g (1lb) Butter
225g (8oz) Currants (Optional)
110g (4oz) Almonds, grated (Optional)
9 Eggs
1-2 tbsp Rose Water
Mace
Sift the flour and mace together.
Beat the eggs.
Melt the butter and allow to cool.
Beat the eggs, rose water and butter together well.
Make a well in the centre of the flour mixture.
Add the liquid mixture and mix thoroughly.
Add some of the mixture to each of the tins
Add a layer of almonds or currants, then a layer of the mixture.
Bake
You can ice them if you wish, using a thin mixture applied with a brush.
To make Queen Cakes
Take a pound of London flour dry'd well before the fire, nine eggs, a pound of loaf sugar beaten and sifted, put one half to your eggs and the other to your butter; take a pound of butter and melt it without water put it into a stone bowl, when it is almost cold put in your sugar and a spoonful or two of rose water, beat it very quick, for half an hour, till it be as white as cream; beat the eggs and sugar as long and very quick, whilst they be white; when they are well beat mix them all together; then take half a pound of currans cleaned well, and a little shred of mace, so you may fill one part of your tins before you put in your currans; you may put a quarter of a pound of almonds shred (if you please) into them that is without currans; you may ice them if you please, but do not let the iceing be thicker than you may lie on with a little brush.
English Housewifry - 1764
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