ETHNIC/Queen Cake

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* Exported from MasterCook *

 

Queen Cake, Gateau à la Reine

 

Recipe By : The Picayune Creole Cookbook, 1901

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 pound flour

1 pound sugar -- sifted

1 pound currants

1 pound butter

1 teacupful cream -- (1/2 pint)

1 tablespoon rose water

8 eggs

 

Beat the sugar and butter to a cream, and then add the well-beaten yolks of

the eggs. Now add the cream, and then one-half of the whites of the eggs,

beaten to a stiff froth. Add the remainder of the flour, into which you

will have dredged the currants that have been well washed, cleansed and

picked and dried; mix thoroughly, and add the remainder of the whites and

the rose water. Beat as you would a pound cake. Then pour into small,

buttered tins and bake immediately to a light brown, 350°.

 

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