Queen Cake

Ingredients

• 2 cups Butter
• 2.5 cups Sugar
• 1.5 pints Flour
• 8 Eggs
• 0.5 teaspoon Royal Baking Powder
• 1 wineglassful Wine
• 1 wineglassful Brandy
• 1 wineglassful Cream
• 0.5 teaspoon Royal Extract Nutmeg
• 0.5 teaspoon Royal Extract Rose
• 0.5 teaspoon Royal Extract Lemon
• 1 cup Dried Currants, washed and picked
• 1 cup Raisins, stoned and cut in two
• 1 cup Citron, cut in small, thin slices

Instructions

1. 1In a large bowl, rub together the 2 cupfuls of butter and 2 1/2 cupfuls of sugar until the mixture is very light and creamy.
2. 2Add the 8 eggs, 2 at a time, beating for 5 minutes between each addition.
3. 3Add the 1 1/2 pints of flour, sifted with 1/2 teaspoonful of Royal Baking Powder, to the batter. Then add 1 cupful of raisins, stoned and cut in two, 1 cupful of dried currants, washed and picked, 1 wineglassful each of wine, brandy, and cream, 1 cupful of citron, cut in small, thin slices, and 1/2 teaspoonful each of Royal Extract Nutmeg, Rose and Lemon.
4. 4Mix everything into a batter, and bake carefully in a papered cake tin in a moderately steady oven at 350°F (175°C) for 1 1/2 hours.