queen cake

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See also: queencake and queen-cake


Queen cakes

Alternative forms[edit]


queen cake (plural queen cakes)

  1. (cooking, dated) A soft, muffin-sized cake, popular particularly in the 1800s, sometimes containing currants and sometimes flavored with lemon.
    • 1796, Maria Edgeworth, "Waste Not, Want Not" in The Parent's Assistant:
      "This bun tastes so bad after the queen cakes, I can't bear it!"
    • 1837, Frances Harriet Green, The Housekeeper's Book, p. 131 (Google preview):
      QUEEN CAKE. Beat one pound of butter to cream, with some rose-water, one pound of flour dried, one pound of sifted sugar, twelve eggs, beat all well together; add a few currants washed and dried; butter small pans of a size for the purpose, grate sugar over them; they are soon baked.
    • c. 1885, Louisa May Alcott, "The Candy Country":
      "We cook for all the confectioners." . . . Lily was so surprised she sat down on a warm queen’s cake that happened to be near.
    • 1914, Angela Brazil, The Girls of St. Cyprian's, (Google online books):
      "I'm sure my brains work better when they're lubricated with tea," declared Bess Harrison, tilting back her chair at a comfortable though rather dangerous angle, and accepting the queen-cake which Lottie Lowman offered her.
    • 2011, Ann Treistman, Who Put the Devil in Deviled Eggs?, →ISBN, p. 27 (Google preview):
      CUPCAKE. It's thought these diminutive cakes were inspired from the British Queen cake. This early cake was similar to the pound cake and was served individually.

Further reading[edit]