Queen Cake

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

queen cake a small rich cake made from a creamed mixture with currants, lemon zest, and sometimes chopped almonds, baked as individual cakes. They have been popular since at least the 18th century. Now usually baked in paper cases, traditionally little fluted tin moulds in fancy shapes were used; Eliza Acton (1845) said that heart-shaped moulds were usual for this mixture.