Queen Cakes
Traditional Victorian-era individual cakes made with butter, currants, and warm spices. These delicate, lightly spiced cakes are baked in small tins and topped with sugar.
Ingredients
- 8 ounces Unsalted butter, softened (About 1 cup or 2 sticks)
- 6 ounces Granulated sugar (About 3/4 cup)
- 8 ounces All-purpose flour, sifted (About 2 cups)
- 8 ounces Dried currants, cleaned (About 1 1/2 cups)
- 4 whole Large eggs (At room temperature)
- 0.25 teaspoon Ground nutmeg (Freshly grated if possible)
- 0.25 teaspoon Ground cinnamon
- 0.125 teaspoon Bitter almonds, finely ground (Or substitute with almond extract (1/4 tsp))
- 2 tablespoons Powdered sugar (For topping)
More recipes using Currants
Instructions
- 1Preheat oven to 375°F (190°C). Butter 12-16 muffin tins or small cake molds. Ensure butter is softened to room temperature, eggs are beaten, flour is sifted, and currants are cleaned and dried.
- 2In a large mixing bowl, beat the softened butter until creamy and smooth. Add the sugar and continue beating until the mixture is light, fluffy, and pale in color, about 5 minutes.
- 3Add the beaten eggs to the butter-sugar mixture gradually, a little at a time, beating well after each addition to prevent curdling. Continue beating for about 3 minutes until well incorporated.
- 4Add the sifted flour, currants, nutmeg, cinnamon, and ground bitter almonds (or almond extract) to the mixture. Beat all ingredients together vigorously for about 5 minutes until well combined and smooth.
- 5Spoon the batter into the prepared buttered tins, filling each about three-quarters full. Sprinkle the top of each cake with powdered sugar.
- 6Place the filled tins in the preheated oven and bake for 15-20 minutes, until the cakes are golden brown on top and a toothpick inserted into the center comes out clean.
- 7Remove the cakes from the oven and let them cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely before serving.
