Queen Cakes



Additional historical information
Eliza Acton, in her Modern Cookery for Private Families says that Queen Cakes were traditionally made in heart-shaped tins and were a speciality of inns in the London area during the eighteenth century. They were also known as 'heart cakes'.

Modern Recipe
Queen Cakes

100g butter or margarine
100g caster sugar
2 eggs, beaten
100g self raising flour
50g sultanas

Cream the fat and sugar until pale and fluffy.
Add the egg, a little at a time, beating well after each addition.
Fold in the flour and then the fruit using a metal spoon.
Fill mixture into 12-16 paper cases.
Bake in a moderately hot oven 190°C, 375°F, Gas Mark 5 for 15-20 minutes.

Variation: replace the sultanas with one of the following - chopped dates, chopped glace cherries, chocolate chips, chopped or crystallised ginger.

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