QUEEN CAKE.
One pound of powdered white sugar.
One pound of fresh butter—washed.
Fourteen ounces of sifted flour.
Ten eggs.
One wine-glass of wine and brandy, mixed.
Half a glass of rose-water, or twelve drops of essence of lemon.
One tea-spoonful of mace and cinnamon, mixed.
One nutmeg, beaten or grated.
Pound the spice to a fine powder, in a marble mortar, and sift it well.
Put the sugar into a deep earthen pan, and cut the butter into it. Stir them together, till very light.
Beat the eggs in a broad shallow pan, till they are perfectly smooth and thick. Stir into the butter and sugar, a little of the beaten egg, and then a little flour, and so on alternately, a little egg and a little flour, till the whole is in; continuing all the time to beat the eggs, and stirring the mixture very hard. Add by degrees, the spice, and then the liquor, a little at a time. Finally, put in the rose-water, or essence of lemon.[1] Stir the whole very hard at the last.
Take about two dozen little tins, or more, if you have room for them in the oven. Rub them very well with fresh butter. With a spoon, put some of the mixture in each tin, but do not fill them to the top as the cakes will rise high in baking. Bake them in a quick oven, about a quarter plan hour. When they are done they will shrink a little from the sides of the tins.
Before you fill the tins again, scrape them well with a knife, and wash or wipe them clean.
If the cakes are scorched by too hot a fire, do not scrape off the burnt parts till they have grown cold.
- ↑ In buying essence or oil of lemon endeavour to get that which is white, it being much the strongest and best. When it looks greenish, it is generally very weak, so that when used a double or treble quantity is necessary.
