Queen's Cake
- 1 lb white sugar
- 1 lb flour
- 3/4 lb butter
- 1 lb raisins, stoned
- 1/2 lb currants, washed & dried
- 1/4 lb citron, cut in little pieces
- 4 Tbsp brandy
- 4 Tbsp wine
- 4 Tbsp cream
- 6 eggs, whites & yolks beaten separately, then together
- 1 tsp baking soda
- 2 tsp cinnamon
- 2 tsp cloves
Stir the butter and sugar together to a cream. Add the beaten eggs, then the brandy and wine, spices, flour and lastly, the baking soda dissolved in the cream.
Leave out 2 Tbsp of flour to stir in the fruit. Add the floured fruits last.
Bake in 2 cakes in round, deep pans for nearly an hour and a half. Line the pans with buttered paper. Cover with paper when brown on top.
Leave out 2 Tbsp of flour to stir in the fruit. Add the floured fruits last.
Bake in 2 cakes in round, deep pans for nearly an hour and a half. Line the pans with buttered paper. Cover with paper when brown on top.
Submitted by Jul 4, 2010
15 min
30 min
45 min