Queen Cake
Is made in the same manner as pound cake, only with a less proportion of flour, (fourteen ounces, or two ounces less than a pound) as it must be baked in little tins; and small cakes require less flour than large ones. Also, (besides a somewhat larger allowance of spice, liquor, &c.) add the juice and grated yellow rind of a lemon or two, and half a pound of sultana or seedless raisins, cut in half and dredged with flour. Butter your small cake tins, and fill to the edge with the batter. They will not run over the edge if well made, and baked with a proper fire, but they will rise high and fine in the centre. Ice them when beginning to cool, flavoring the icing with lemon or rose. Queen cakes made exactly as above are superlative.