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Julie Clark's Queen Cakes

Julie Clark's Queen Cakes

These wee cakes from Julie Clark are perfect for afternoon tea, and freeze well, so any leftover can be reheated for another time.



½ cup sultanas

1 orange

125g butter, softened

1 tsp vanilla essence

½ cup castor sugar

2 eggs

1 cup Edmonds standard flour

2 tsp Edmonds baking powder

¼ cup milk


  • Preheat the oven to 190°C.
  • Line a 12-hole patty tin or muffin tin with paper cupcake cases.
  • Place the sultanas into a small microwavable bowl, and squeeze the juice of the orange over the sultanas. Microwave for 1 minute and leave to cool.
  • Cream the butter, vanilla essence and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Sift the flour and baking powder together and fold gently into the creamed mixture.
  • Add the sultanas and juice and fold into the mixture.
  • Lastly, stir in the milk.
  • Spoon the mixture into the paper cases.
  • Bake for 15 minutes or until the cakes spring back when lightly touched.
  • Place on a wire rack to cool.


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