This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
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 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 Orange Butter Cake “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 tsp baking powder1 stick organic unsalted butter, room temperature
- 3/4 cup organic extra virgin coconut oil
- 5 organic eggs (bring to room temperature)
- 4oz cream (I used half and half), room temperature
- 1 tsp orange extract
- 1 tbsp fresh orange zest
- 1 tbsp water1 whole nutmeg, grated (or 1 tsp ground nutmeg, but fresh is best!)
Directions For Making Orange Butter Cake
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 Butter Cake Glaze
Mix 1/2 cup powdered sugar, 1 tbsp milk, 1 tsp orange extract, and 1 tsp 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 with orange buttercream frosting. Scrumptious!
- 16 oz flour *I used 1 cup spelt flour and 1 cup of whole wheat pastry flour
- 16 oz sugar
- 1 tsp baking powder
- 8 tbsp butter, unsalted
- 3/4 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 tsp 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.