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Queen Cakes
Cakes

General term for small, rich, sweet, decorated cakes made in shapes.


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

243. 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.






Original Receipt from 'Saleable Shop Goods for Counter-Tray and Window:' by Frederick T Vine (Vine 1907)

No. 45.- Queen Cakes.

I lb. butter. 1 lb. sugar.
1 lb. eggs (weighed in their 2i lbs flour, shells). 1 oz. volatile.
Milk. Essence of lemon.

Mode,- Break the volatile down in a mortar with a little milk; sieve the flour upon the board; cream up the butter and sugar, adding the gs in the usual manner; beat in the volatile and a few drops essence of lemon; mix in the flour with milk, and fill into 1d. or 1/2d. Queen Cake pans (see illustration, Fig. 26); sprinkle a few currants on top, and bake in a warm oven. Sell at 1d. each, or use the smallest size pans for 1/2d. cakes.




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