I was so excited to try a Royal Wedding cake! I was watching Rachael Ray and she had a British expert who told the audience that Prince William and Kate would be having a traditional Wedding Cake, ie Fruit cake, I thought cool, I guess. Then I opened up my cookbook and low and behold a traditional wedding cake for the 1940′s (according to Fanny), is a fruit cake! That sealed the deal, then I ran into a few problems…
#1. No one sells Citron. I consulted with a local Kitchen store and she said she does not sell it. Then I asked a friend who sells food service items, that it is not commonly found in the US. Boo. He said I could make a substitute with lemon peel, which I would cook in a simple syrup 3 times. Sounded ok, doable, but just for kicks, check out how much the recipe calls for!
#2. No one in my area sells preserved lemon or orange rind, either. My foodie friend, said I could also make my own, but it would take about 3 weeks. Uh, yeah.
#3. I hate fruit cake and if I am going to spend all this money (including 5 pound of raisins!), I want to eat and enjoy it!
So with that, we are dispensing of the Royal Wedding cake, BUT I did find a recipe for Queen’s Cake. That should be a close second, right? Well, here goes nothing!
This cake has an interesting process. The texture is unlike most cakes, but pretty good. It reminds me of those little shortcakes you can buy in the store to make individual strawberry shortcakes, only a bit more dense.
You will most likely have a crumbly flour/butter mixture to mix into your egg whites, but that is what makes this cake so different, I think. I did not frost my cakes. Instead, I cut into shapes, sliced lengthwise, and spread with strawberries and Nutella. It was pretty tasty! God Save the Queen!
Queen Cake *Updated*
- 2/3 c. butter
- 1 2/3 c. flour
- 1/4 t. salt
- 1/4 t. soda
- 6 egg whites
- 1 1/4 c. powdered sugar
- 1 1/2 t. lemon juice
- Strawberry preserves, or sliced strawberries in sugar
- Cream butter, add flour gradually, mixed and sifted with salt and soda; add lemon juice.
- In a seperate bowl, beat egg whites until stiff; add sugar gradually.
- Combine mixtures.
- Bake in a greased 9×13 pan about 30 minutes or until browned ont the edges and a toothpick comes out clean.
- Let cool 1 hour or overnight (covered if overnight).
- Cut into desired shapes. Cut shaped cake lengthwise.
- On top half, put preserves and nutella on the bottom.
- Put together and garnish with thinned out preserves and mini chocolate chips!
Flour mixture, just so you aren’t suprised:
Batter in pan. I smoothed it out. Before and After:
Here I am ready to go! See the cute flower shape?