Queen Cake

In honor of the royal affair this weekend, I picked “Queen Cake” for my April vintage recipe.  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 a delicious dessert.  After tasting a slice this afternoon, it 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 a glaze for the top.  The original recipe called for three sticks of butter.  HOLY BUTTER!!  I felt cardiac arrest coming on just thinking about it!  So……. I made a healthier substitution that didn’t compromise taste, moistness or texture.  I also added a glaze to the top of the cake and sprinkled with powdered sugar.  I will list the original recipe and then my version.   Enjoy~

Queen Cake
from Table, Home and Health cookbook 1892

My updated version:


1 lb (16oz) flour ( I used 1 cup spelt flour and 1 cup whole wheat pastry flour)
1 lb (16oz) sugar (I used whey low sugar)
1 tsp baking powder
1 stick organic unsalted butter, room temperature
3/4 cup organic extra virgin coconut oil
5 organic eggs (bring to room temperature)
1 gill = 4oz cream (I used 2 oz organic whole milk and 2 oz fat-free half and half), room temperature
1 tsp orange extract
1 tbsp fresh orange zest
1 tbsp water
1 whole nutmeg, grated (or 1 tsp ground nutmeg, but fresh is best!)


Directions:


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 cream (or milk and fat-free 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 glaze.


For the glaze:


Mix 1/2 cup powdered sugar (I use whey low powder), 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!