Queen Cakes

Preparation info
  • Makes: about


    • Difficulty


    • Ready in

      15 min

Appears in

By Geraldene Holt

Published 2011

  • About

Light, dainty cakes, traditionally scented with mace and studded with currants. The earliest recipe that I’ve found appears in a manuscript cookery book inscribed by ‘Radolphus Ayres Cook Oxford 1721’. This manuscript was published in facsimile by the Bodleian Library in 2006.


  • 120 g / 4 oz butter
  • 120 g / 4


Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time with the grated lemon zest, adding a little flour if need be to prevent the mixture from separating. Fold in half the sifted flour, then the remainder with the ground mace and currants, adding a little milk to make a fairly soft consistency. Spoon dessertspoonfuls of the mixture into the prepared patty tins or pap