Queen Cakes
These little tea cakes of Victorian origin. They are really easy to make...basically a cup cake, but don't call them this to a Brit!! So next time you feel inclined to curl up with some British Mysteries, bake up some of these and sip some tea while you watch. For the tea check outPerfect Pot Of Tea, there is even a gallery of Halloween teapots.
4 oz. butter, softened
4 oz. sugar
Granted rind of 1 lemon
Pinch salt
2 eggs
1/4 cup whole milk
4 oz. self rising flour, sifted
2 oz. golden raisins
1 oz. dried zante currants
Powdered sugar
Preheat oven to 350 degrees
1. Cream the sugar, butter, salt and lemon rind together with an hand held electric mixer. Add the eggs, one at a time and beat well after each addition. Add milk and incorporate fully. Add the flour, a little bit at a time, beat until the mixture is wet and incorporated.
2. Fold in the fruit, a little at a time. Spoon this into buttered muffin tins (you may use paper wrappers). Bake for 15 minutes, check with toothpick, if middle is still raw, leave in for another 5 minutes. Let cool for 20 minutes then eat with favorite hot tea.
Note: There is a tradition of adding a glace cherry to each cake, but that is optional and many people don't like them. It's fun to do for Christmas (you know, these are the green cherries that go into fruitcake--my dad loved them!). I sometimes add chopped candied citrus peels and/or candied ginger.
4 oz. butter, softened
4 oz. sugar
Granted rind of 1 lemon
Pinch salt
2 eggs
1/4 cup whole milk
4 oz. self rising flour, sifted
2 oz. golden raisins
1 oz. dried zante currants
Powdered sugar
Preheat oven to 350 degrees
1. Cream the sugar, butter, salt and lemon rind together with an hand held electric mixer. Add the eggs, one at a time and beat well after each addition. Add milk and incorporate fully. Add the flour, a little bit at a time, beat until the mixture is wet and incorporated.
2. Fold in the fruit, a little at a time. Spoon this into buttered muffin tins (you may use paper wrappers). Bake for 15 minutes, check with toothpick, if middle is still raw, leave in for another 5 minutes. Let cool for 20 minutes then eat with favorite hot tea.
Note: There is a tradition of adding a glace cherry to each cake, but that is optional and many people don't like them. It's fun to do for Christmas (you know, these are the green cherries that go into fruitcake--my dad loved them!). I sometimes add chopped candied citrus peels and/or candied ginger.
No comments:
Post a Comment