Queen Cakes

Serves	12
Prep time	5 minutes
Cook time	20 minutes
Total time	25 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Easter, Valentines day
Region	British
By author	Karen Burns-Booth

These classic British cakes or buns, have appeared in numerous old cookbooks and even on the popular television series "Larkrise to Candleford", as well as in the book of the same name; they are the original "cup cake" and hide a guilty secret, as there is a goodly slug of brandy in them, which adds to their culinary charms! The addition of ground rice is optional, but I remember my grandmother adding ground rice to cakes, for a delicious added texture.

Ingredients

100g butter (or baking margarine)
100g caster sugar
2 medium free-range eggs (beaten with 4 tablespoons of milk)
1 tablespoon brandy (or cognac)
150g SR Flour
75g ground rice
1/4 teaspoon ground mace (or ground nutmeg)
grated zest of 1 lemon
50g currants

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas Mark 6. Line a 12 hole bun tin with paper cake cases.
Step 2	Cream the butter and sugar together until light and fluffy. Add the brandy to the egg and milk mixture.
Step 3	Mix the flour, ground rice and mace together and add to the creamed butter and sugar mixture alternately with the egg, milk and brandy mixture.
Step 4	Add the currants and the lemon zest, and mix well. Divide the mixture between the paper cases, then bake in the pre-heated oven for 15 to 20 minutes until well risen and golden brown.
Step 5	Remove the cakes from the oven and place them on a wire cooling rack.
Step 6	Sprinkle with a little caster sugar, when cold, serve with tea or coffee. Store in an airtight tin for up to 3 days.