Queen Cake

Ingredients

• 2 cupfuls Butter
• 2 1/2 cupfuls Granulated Sugar
• 1 1/2 pints All-Purpose Flour
• 8 Eggs
• 1/2 teaspoonful Baking Powder (Originally Royal Baking Powder.)
• 1 wineglassful Dry Sherry (or other sweet wine) (Originally wine.)
• 1 wineglassful Brandy
• 1 wineglassful Heavy Cream (Originally cream.)
• 1/2 teaspoonful Nutmeg Extract (Originally Royal Extract Nutmeg.)
• 1/2 teaspoonful Rose Extract (Originally Royal Extract Rose.)
• 1/2 teaspoonful Lemon Extract (Originally Royal Extract Lemon.)
• 1 cupful Dried Currants (Washed and picked.)
• 1 cupful Raisins (Stoned and cut in two.)
• 1 cupful Candied Citron (Cut in small, thin slices.)

Instructions

1. 1In a large bowl, cream together the butter and sugar until very light and fluffy. This may take several minutes with an electric mixer.
2. 2Add the eggs, two at a time, beating for 5 minutes between each addition until fully incorporated.
3. 3In a separate bowl, sift together the flour and baking powder. Add the flour mixture, raisins, currants, wine, brandy, cream, citron, and extracts to the wet ingredients. Mix until just combined, being careful not to overmix.
4. 4Pour the batter into a papered cake tin. Bake in a moderately steady oven at 350°F (175°C) for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.