Queens Cakes Food

QUEEN ELIZABETH CAKE I

Steps:

• Pour boiling water over dates in a small bowl, and let stand until cool.
• Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix.
• Cream 1/4 cup butter or margarine and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread batter into a greased 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until an inserted wooden pick comes out clean.
• To Make Topping: Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under broiler.

QUEEN CAKES

Steps:

• Put sugar and butter into a bowl and mix until soft and creamy using a wooden spoon or a eleciric mixer.
• Add flour and then add the eggs and then add the vanilla extract
• Add a teaspoon of the baking powder and then add a teaspoon of water
• Put in full tablespoons of the batter in the tin
• Heat oven to 180 degees
• takes 20 minutes to cook

QUEEN CAKE

Steps:

• Preheat oven to 350 degrees Cake Mix 1 1/3 cups of sugar with butter until light and fluffy.
• Melt chocolate pieces.
• Blend ground almonds and melted chocolate into butter mixture.
• Slowly add Kahlua to mixture.
• Add egg yolks one at a time, mixing well.
• In separate bowl beat egg whites until soft peaks form then add remaining 2 tbsp sugar slowly until egg whites stiffen.
• Fold egg whites into butter mixture alternating with flour (starting and ending with egg whites).
• Pour into a greased 9-inch springform pan, lined with parchment or waxed paper and dusted with flour.
• Bake in a 350°F oven 40 - 60 minutes. Please check to ensure cake is done.
• Cool overnight on a wire rack (do not remove cake from pan).
• Next day remove pan and glaze.
• Refrigerate until ready to serve.
• Glaze: Melt chocolate and two ounces of heavy cream in double broiler.
• Stir constantly until fully melted and warm BUT NOT HOT.
• Whisk in 4 remaining ounces of cream.
• Whisking until mixture is smooth and shiny.
• Stir in butter until melted.
• Let cool slightly then glaze cake.
• Cake will set in fridge.
• *NOTE: If glaze gets too thick, thin by heating on low.
• ** Edited to change cooking time -- !

QUEEN'S CAKES

Steps:

• Preheat oven to 375 degrees farenheit. Grease 36 miniature (1 3/4 x 3/4-inch) muffin tins.
• In medium bowl, combine flour, baking soda and salt; set aside.
• In a large mixing bowl, beat butter, sugar and extracts together until light and fluffy. Gradually beat in sour cream. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in currants and cherries.
• Spoon into prepared tins, filling almost full. Sprinkle lightly with decorating sugar.
• Bake cakes 18 to 22 minutes or until golden brown. Remove from tins and cool on racks. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.

QUEEN CAKES

Steps:

• Preheat oven to 190°C Grease a patty tin or use paper cups.
• Sift flour and baking powder.
• Cream fat and sugar until mixture is light and creamy. Add in vanilla essence.
• Beat egg and add it gradually to the mixture, beating well after each addition.
• Fold in the sifted flour with a metal spoon.
• Add a little milk if necessary to give it a soft dropping consistency.
• Mix in the raisins.
• Fill greased patty tin or paper cups half full with the mixture.
• Bake for 20 minutes.