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Queen Cake


  • 14 ounces of the finest flour, being two ounces less than a pound
  • 1 table-spoonful of beaten cinnamon
  • 1 tea-spoonful of mace
  • 2 beaten nutmegs
  • 1/2 glass of white wine
  • 1/2 glass of brandy
  • 1/2 glass of rose water
  • 1 pound of loaf-sugar
  • 1 pound of fresh butter
  • 10 eggs
  • 12 drops of essence of lemon


Sift flour. Cakes baked in little tins, should have a smaller proportion of flour than those that are done in large loaves. Prepare cinnamon, mace, and nutmegs; and mix them all together when powdered. Mix in a tumbler, white wine, brandy, and rose water. Powder loaf-sugar, and sift it into a deep pan; cut up in it the butter; warm them by the fire, and stir them to a cream. Add gradually the spice and the liquor. Beat the eggs very light, and stir them into the mixture in turn with the flour. Stir in the essence of lemon, and beat the whole very hard. Butter some little tins; half fill them with the mixture; set them into a brisk oven, and cake them about a quarter of an hour. When done, they will shrink from the sides of the tins. After you turn them out, spread them on an inverted sieve to cool. If you have occasion to fill your tins a second time, scrape and wipe them well before they are used again.

Make an icing flavoured with oil of lemon, or with extract of roses; and spread two coats of it on the queen cakes. Set them to dry in a warm place, but not near enough the fire to discolour the icing and cause it to crack.

Queen cakes are best the day they are baked.


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Directions for Cookery, in its Various Branches (1840).

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