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Queen's Cakes (dronningkaker)

Queen's cakes (dronningkaker) from Erken 1914: a creamed batter of 125 g butter, 150 g sugar, 3 eggs and 180 g wheat flour with currants, candied peel, lemon and a little baking powder, baked in small greased tins at moderate heat for 15-30 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 554 (falt i det fri)

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About the dish

Small tin cakes from the baking chapter of "Stor kokebok" (1914). Candied peel and currants were typical festive ingredients in Norwegian small-cake baking.

How to make it

  1. 1

    Cream butter and sugar

    Cream the butter and sugar pale and fluffy.

  2. 2

    Eggs and flour

    Add the eggs and the flour alternately, a little at a time, and stir to a smooth batter.

  3. 3

    Fruit and flavor

    Stir in the washed currants, finely chopped candied peel, lemon essence and the baking powder.

  4. 4

    Fill the tins

    Fill the batter into small, greased tins to about two-thirds.

  5. 5

    Bake

    Bake light brown in a moderately hot oven, about 180 °C (355 °F), for 15-30 minutes depending on the size of the tins.

Changes from the original

Measures are modernized to grams, dl and teaspoon. Lemon drops are replaced with lemon essence/aroma or grated lemon zest. The oven temperature is estimated at about 180 °C (355 °F).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 554) → 1949 (korrekturlest, s. 646)~37% av teksten endretfjernetlagt til
125 gr. smør 150 gr. sukker 125 gr. korinter 60 gr. sukat 180 gr. hvetemel 2 citrondraaper sitrondråper 3 egg ¼ teske Yi teskje bakepulver. Smørret Smøret og sukkeret røres hvitt, tilsættes tilsettes eggene og melet vekselvis, irøres de vaskede korinter, den smaaskaarne småskårne sukat, citrondraaperne sitrondråpene og bakepulveret. Deigen fyldes fylles i smaa, små smurte former former, og kakene stekes lysebrune lyse brune i middels varm ovn ca. ¼—½ y 2 time.

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Frequently asked questions

What fruit additions are used in queen's cakes?
Washed currants (125 g) and finely cut candied peel (60 g), plus two drops of lemon for aroma.
How do you make the batter?
Butter and sugar are creamed pale, then eggs and flour are added alternately. Finally, currants, candied peel, lemon drops and ¼ teaspoon of baking powder are stirred in.
How long and how should the cakes be baked?
The batter is filled into small, greased tins and baked light brown in a moderately hot oven for about 15-30 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 554. It makes about 24 small cakes.

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