Queen Cakes is a traditional New Zealand recipe for a classic sponge fairy cake containing sultanas. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: Queen Cakes.
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Although often intimately associated with New Zealand today, these cakes have their origins in the British Elizabethan age, when they were first baked. However, perhaps their most famous incarnation is that of Eliza Acton's queen cakes, presented in her 1845 Modern Cookery.
Cream together the butter, vanilla and sugar and beat until light and fluffy. Add eggs one at a time and beat well after each addition then pour in the milk and mix. Sift the flour and baking powder together and add sultanas. Fold these dry ingredients into the batter until combined then spoon into fairy-cake tins lined with paper casings.
Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for 15 minutes or until the cake springs back when lightly touched. Transfer to a cooling rack and allow to cool. Store in an air-tight container.
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