A simple vintage cake recipe for orange butter cake (aka "Queen cake) made with flour, butter, coconut oil, cream, and orange zest.
In honor of the royal affair this weekend, I made a vintage recipe for orange butter cake aka "Queen Cake". This recipe is from my great grandmother's cookbook "Table, Home and Health" published in 1892. I believe this cake would be fitting for an afternoon tea, or an anytime tasty dessert.
After tasting a slice of this simple delicate cake, it definitely deserves a spot on the royal table. It is delicious, with a light and airy texture. The flavors blend beautifully. I love the nutmeg with the orange. I added some additions, like orange zest and an easy glaze recipe for the top.
The original recipe called for three sticks of butter. HOLY BUTTER!! So... I made a substitution that didn't compromise taste, moistness, or texture. I also added an orange glaze to the top of the cake and sprinkled it with powdered sugar. I will list the original recipe and then my modified updated version.
Original Queen Cake Recipe
from Table, Home and Health cookbook 1892
Updated Queen Cake Recipe
- 1 lb (16oz) flour ( I used 1 cup spelt flour and 1 cup whole wheat pastry flour)
- 1 lb (16oz) sugar
- 1 teaspoon baking powder
- 1 stick organic unsalted butter, room temperature
- ¾ cup organic extra virgin coconut oil
- 5 organic eggs (bring to room temperature)
- 4oz cream (I used half and half), room temperature
- 1 teaspoon orange extract
- 1 tablespoon fresh orange zest
- 1 tablespoon water1 whole nutmeg, grated (or 1 teaspoon ground nutmeg, but fresh is best!)
Preheat oven to 350 degrees. Mix flour and baking powder in a medium bowl.
Cream butter, coconut oil, and sugar.
Beat eggs in a small bowl and add to sugar mixture.
Add half and half and gradually blend in flour until well incorporated.
Add orange zest, orange extract, water, and nutmeg.
Pour into two greased and floured 9" cake pans (I love Pam for baking because the flour is already in the spray) and bake at 350 degrees for 35 minutes.
Cool and top with powdered sugar or top with a glaze.
How To Make The Orange Glaze
Mix ½ cup powdered sugar, 1 tablespoon milk, 1 teaspoon orange extract, and 1 teaspoon orange zest. Stir until well blended and pour over cooled cake. Top with a dusting of powdered sugar. You could also make this a two-layer cake and frost it with orange cream cheese frosting. Scrumptious!
- 16 oz flour *I used 1 cup spelt flour and 1 cup of whole wheat pastry flour
- 16 oz sugar
- 1 teaspoon baking powder
- 8 tablespoon butter, unsalted
- ¾ cup extra virgin coconut oil
- 5 eggs
- 4 oz half and half, room temp
- 1 tsp orange extract
- 1 tbsp orange zest
- 1 tbsp water
- 1 whole nutmeg grated *or 1 teaspoon ground nutmeg
- Preheat oven to 350 degrees. Mix flour and baking powder in a medium bowl.
- Cream butter, coconut oil, and sugar.
- Beat eggs in a small bowl and add to sugar mixture.
- Add half and half and gradually blend in flour until well incorporated.
- Add orange zest, orange extract, water and nutmeg.
- Pour into two greased and floured 9" cake pans (I love Pam for baking because the flour is already in the spray) and bake at 350 degrees for 35 minutes.
- Cool and top with powdered sugar or top with a glaze.