CookEat Recipe

Queen Cakes with Currants

Name: Queen Cakes with Currants
Yield: 6 servings
Ingredients: 227 Gramme Flour — Flour, about half pound; 85 Gramme Butter — Butter for batter, about three ounces; 113 Gramme Icing sugar — Powdered sugar, about four ounces; 2 Egg — Eggs; 120 Millilitre Milk — Milk, about one US gill; 2 Tablespoon Dried currant — Dried currants; pastry-context interpretation from No.3281; 1906 source measure retained without conversion; 0.5 Teaspoon Baking powder — Baking powder; 1906 source measure retained without conversion; 0.5 Lemon — Sound lemon for juice; Butter — Butter for tin

One small lemon-and-currant cake cut into six pieces after baking.

Servings: 6
Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Cream about 85 g butter with a wooden spoon in a bowl. Add about 227 g flour, about 113 g powdered sugar and two tablespoons dried currants; mix thoroughly. Add two eggs, about 120 mL milk and juice of half a lemon, placing the listed liquids here as an editorial reconstruction because the printed method omits their order. Beat for the printed five minutes.
Step 2
Fold in half a teaspoon baking powder. Lightly butter a small food-safe cake tin, with tin dimensions chosen and recorded rather than attributed to the book, and pour in the batter.
Step 3
Bake in a preheated hot oven for the printed twenty minutes as a guide, extending until the cake is set and its egg-containing centre reaches 74°C. Cool enough to slice cleanly, cut into six equal pieces and serve.

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