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


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.

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