Queen cakes

Nothing beats the smell of queen cakes on a Wednesday morning. That crack in the middle is a sure promise that these would be delicious.

Queen cakes are a fervent reminder of my childhood. Not that I used to eat them all the time but on rare occasions my mum would buy these at ok/tm and they were delicious. Now I am not going to lie and say my recipe surpassed that of OK supermarket but they were somewhat close. Here is the recipe:


  • 125g Stork Bake
  • 150g sugar
  • 2 medium eggs
  • 250g plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp candied peel/grated lemon rind
  • 1 tsp currants
  • 2 to 3 tbsp milk
  1. Preheat oven to 180ºC.
  2. Lightly grease muffin trays or line them with paper cupcake cases.
  3. In a large bowl, beat Stork Bake until creamy.
  4. Add sugar and beat until light and fluffy
  5. Beat in the eggs gradually, one at a time.
  6. In another bowl, sift flour and baking powder. Mix salt, candied peel/lemon rind and currants in the flour.
  7. Fold the flour into the creamed mix.
  8. Stir in the milk. The mixture should be of dropping consistency.
  9. Spoon the mix into the prepared muffin tray/paper cases and bake for 12 – 15 minutes.

Happy cooking!!!!

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