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Not to be confused with a Queen Victoria Sponge Cake (which is a layer cake with jam in the middle) or a Russian King’s Cake (a chocolate layer cake), the Queen’s Cake from Colonial Williamsburg is a recipe from 18th century England that has been updated for modern baking.
Queen Cake With Whipped Cream and Jam Filling. This “queen cake,” is similar to the famous Victoria sponge which was named after Britain’s Queen Victoria. Though this cake is made with shortening — this version was adapted from a recipe in a 1930s Spry Shortening recipe brochure — it can be made with softened unsalted butter.
Smaller cakes will bake much faster, so start checking them at about the 45-minute mark. Queen’s Cake, a dense buttery pound cake studded with currants and bursting with citrus flavor, is one of Colonial Williamsburg’s most popular desserts!
Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix. Cream 1/4 cup butter or margarine and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture.
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