Queen Cakes Recipe
Queen Cakes with Flour, Candied Peel, Lemon, Sultanas, Sugar, Eggs and Butter.
INGREDIENTS
1 oz (25g) Candied Peel or Grated Peel
Rind from 1 Lemon
4 oz (100g) Sultanas
4 oz (100g) Sugar
2-3 Eggs
4 oz (100g) Butter
6 oz (175g) Self Raising Flour
Salt
METHOD
Grease small individual tins. Chop the candied peel (if used) and grate the lemon rind. Put the butter and sugar into a basin and cream them together with a wooden spoon until soft. Add the eggs, one at a time, beating each in well before adding the next. Sieve the flour and salt into the egg/sugar mixture. Add the fruit, peel and grated rind. Mix all together. Place the mixture into the greased tins, filling them half full. Decorate with candied peel. Bake in a moderate oven (190C, 375F, Mark 5) for about 15 to 20 minutes. Makes about a dozen cakes.
Based on the Queen Cakes recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).