Recipes > Desserts > Cakes > Queen Cakes > Scotch Queen Cake

Scotch Queen Cake

Ingredients

  • 1 pound of butter
  • 1/4 peck of flour
  • 1 pound of powdered sugar
  • 1 table-spoonful of powdered cinnamon and mace

Instructions

Melt the butter by putting it into a skillet on hot coals. Then set it away to cool. Sift the flour into a deep pan, and mix with it powdered sugar and powdered cinnamon and mace. Make a hole in the middle, put in the melted butter, and mix it with a knife till you have formed of the whole a lump of dough. If it is too stiff, moisten it with a little rose water. Do not knead it; but roll it out into a large oval sheet, an inch thick. Cut it down the middle, and then across, so as to divide it into four cakes. Prick them with a fork, and crimp or scollop the edges neatly. Lay them in shallow pans; set them, in a quick oven and bake them of a light brown. This cake will keep a week or two.

You may mix in with the dough half a pound of currants, picked, washed, and dried.

Print

Print recipe/article only

Source

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


comments powered by Disqus