Queen Cakes

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Queen cakes are traditionally baked in small round fluted tins. A tray of lined bun or tartlet tins will do as well.


  • 75 g/3 oz self-raising flour
  • pinch salt
  • 50 g/2 oz butter
  • 50 g/2 oz castor sugar
  • 1 egg
  • little finely grated lemon rind
  • 40 g/ oz currants
  • 15 g/½ oz chopped mixed peel
  • milk to mix


    Sift together the flour and salt and set aside. Cream the butter and sugar until light and creamy. Lightly mix the egg and grated lemon rind. Gradually beat into the creamed mixture, adding a little of the flour along with the last addition of egg. Fold in half the flour mixture, then the remaining flour and fruit, adding a little milk to make a medium-soft consistency.

    Spoon dessertspoonfuls of the mixture into either well-greased queen cake moulds or deep bun tins lined with paper baking cases. Place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 15–20 minutes or until risen and brown. Cool before serving.