Orange Butter Queen Cake
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 a simple orange 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. Don’t get me wrong, it’s still indulgent, but flavorful and delicious. I also added an orange glaze to the top of the cake and sprinkled it with powdered sugar.
The original recipe…
My recipe variation…
Ingredients
- Flour-I used 1 cup spelt flour and 1 cup whole wheat pastry flour
- Sugar
- Baking powder
- Butter- unsalted, room temperature
- Extra virgin coconut oil- I used a blend of butter and coconut oil, but you can use all butter here.
- Eggs, room temperature
- Half and half, room temperature
- Orange extract
- Fresh orange zest
- Nutmeg, grated- fresh is best with nutmeg. If using ground nutmeg, use sparingly since it can overpower the flavors.
How To Make Queen Cake
Preheat the 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 the 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 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.
Queen Cake
Ingredients
- 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- more or less to taste
Instructions
- 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.
Notes
Nutrition
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Thank you, Donna!:)
YEAH! for the royal wedding:) This sounds soooooooo good…esp. with the nutmeg & the glaze! And GREAT job with “lightening it up” 🙂