Queen Cakes

Ingredients

• 1 pound All-purpose flour (Originally 'Mill's No. 1 wheat flour' (refined flour).)
• 1/2 pound Butter (Use unsalted butter, softened.)
• 1/2 pound Powdered sugar (Originally 'crushed sugar'.)
• 1/2 pound Currants (Dried currants.)
• 6 ounces Candied orange peel (Originally '15 Tola'. Finely chopped.)
• 3 whole Eggs (Fresh eggs.)
• 1/4 cup Milk (Originally '0.5 Pasher'. Quantity estimated based on batter consistency.)
• 1 teaspoon Cream of tartar (Originally '1 heaping spoonful'.)
• 1/4 teaspoon Baking soda (Originally '2 pinches soda bicarbonate'.)
• 1/2 teaspoon Lemon essence
• 1 tablespoon Butter (for greasing) (As needed for greasing molds.)

Instructions

1. 1Preheat your oven to 350°F (175°C). Generously grease small cake molds, muffin tins, or cupcake liners with butter.
2. 2In a large mixing bowl or platter, combine the softened butter and powdered sugar. Beat or rub them together vigorously until the mixture is soft, creamy, and pale.
3. 3Add the eggs to the butter and sugar mixture one at a time, beating well after each addition until fully incorporated.
4. 4In a separate bowl, mix the flour with the baking soda and cream of tartar to ensure the leavening agents are evenly distributed.
5. 5Add the flour mixture to the wet ingredients. Then, fold in the currants, chopped candied orange peel, milk, and lemon essence. Mix thoroughly until the batter is uniform (ekras).
6. 6Fill the prepared molds slightly less than full to allow for rising. Place immediately into the preheated oven and bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.