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Queen Cakes
Preparation info
Makes
9
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
Queen cakes are traditionally baked in small round fluted tins. A tray of lined bun or tartlet tins will do as well.
Ingredients
75 g 3 oz pinch
Method
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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