These are lovely plain, traditional and yet really pleasing cakes. Perfect for our literary nibbles on World Book Day, matched with some Jam Shortcake Tarts or simple jam tarts (just in case you have skipped the jam tart making phase of life: pastry lined patty or muffin tins are filled 2/3 up with jam and baked for 15-25 minutes at 180C depending on how big your tins are. You must leave them to cool before eating as the sugar in the jam makes these mouth-destroyingly hot.)
Queen Cakes are made with a traditional sandwich cake recipe, adding in fruit, but we prefer our usual cake batter to make them. Our favourite cake batter makes cakes that get moister and lovelier over a couple of days, and also have the benefit of less saturated fat and sugar than the traditional recipe. Most importantly, they aren't lesser for it when it comes to enjoyment.
How we make Queen Cakes:
Mix 200g self raising flour, 125g granulated or caster sugar, a pinch of salt, and 100g sultanas. My grandmother sometimes subbed chocolate drops for the fruit - this makes a very nice change.
Mix 100ml mild vegetable oil, 100ml milk (we use soya, but any type works) and 1 tsp malt vinegar.
Pour the wet ingredients into the dry and mix until well blended.
Spoon into paper cases which you have placed in patty or muffin tins. Bake at 180C for 15-25 minutes depending on how big the tins are. Leave to cool on a wire rack.
Do you have favourite family recipes that you make today? Are they exactly the same, or have you tweaked them over the years?