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There’s something irresistibly charming about a cake with a name like Queen’s Cake. It sounds like it should be wrapped in velvet and served on a silver platter with a tiny flag. But the truth? Queen’s Cake is humble, homey, and utterly comforting—more tea party than coronation. Originating in British baking tradition, this small, dense, fruit-studded loaf is the kind of cake you slice thick and eat with butter or clotted cream, ideally beside a window on a rainy afternoon.

What is Queen’s Cake?

A loaf or small cake—often called a tea cake—made with dried fruit (currants, raisins, or sultanas), warm spices like cinnamon and nutmeg, and sometimes an eggy, buttery batter.
Traditionally rich and slightly dense, meant to be enjoyed in thin (or not-so-thin) slices with tea.
Variations pop up across the U.K. and Commonwealth countries, sometimes spiked with rum, sometimes topped with a simple glaze.

Tips and Variations

Fruit choices: Currants and sultanas are classic. Chopped dates or dried cherries add richer sweetness. For a citrus lift, toss in a tablespoon of finely grated orange zest.
Spiking: A splash of rum or brandy in the soaking liquid makes it boozy and grown-up. For kids or booze-free baking, use brewed tea or orange juice.
Nutty: Walnuts or pecans add a pleasing crunch. Toast them first for more flavor.
Gluten-free option: Use a 1:1 gluten-free flour blend and add a tablespoon of ground flax for structure.
Vegan option: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based yogurt.
Make mini: Pour batter into muffin tins for portable tea-cakes—bake 15–20 minutes.

Queen's Cake

Yield: 12

Author: The Skinny Fork (Amanda Plott)

This small, dense, fruit-studded loaf is the kind of cake you slice thick and eat with butter or clotted cream, ideally beside a window on a rainy afternoon.

Ingredients

1 C. Butter, Room Temperature
1/2 C. Sugar
1/2 C. Natural Sweetener (Measures like sugar.)
5 Whole Large Eggs
1 Orange, Zested
1 Lemon, Zested
2 C. Flour
1/2 Tsp. Baking Powder
1/2 Tsp. Ground Cinnamon
1/4 Tsp. Salt
2 C. Raisins

Instructions

Preheat the oven to 325 degrees F. and lightly coat the inside of a 9x5" loaf pan with non-stick spray (and parchment paper if desired), then set aside.
In the base pf a stand mixer, beat together the 1 C. Butter, Room Temperature, 1/2 C. Sugar, and 1/2 C. Natural Sweetener.
Add in the 5 Whole Large Eggs in at a time, mixing in between each addition.
Stir in the 1 Orange and 1 Lemon Zest.
In a separate bowl, sift together the 2 C. Flour, 1/2 Tsp. Baking Powder, 1/2 Tsp. Ground Cinnamon, 1/4 Tsp. Salt.
Toss the 2 C. Raisins with 1 Tbsp. of the flour mixture.
Add the rest of the flour mixture to the wet ingredients and stir until just almost combined.
Fold in the floured raisins.
Transfer the batter to the prepared loaf pan and place in the oven to bake for 1 hour.
Tent with foil and continue baking for 20-30 minutes, or until an inserted toothpick comes out clean and dry.
Once done, remove from the over to cool for a while before transferring to a wire rack to continue to cool.
Slice and enjoy!

Recommended Products

WHOLE EARTH Monk Fruit Sweetener

Gold Medal All Purpose Flour, Baking Flour

Sun-Maid California Sun-Dried Raisins

Nutrition Facts

Calories

343

Fat (grams)

17 g

Sat. Fat (grams)

10 g

Carbs (grams)

52 g

Fiber (grams)

2 g

Net carbs

43 g

Sugar (grams)

10 g

Protein (grams)

5 g

Sodium (milligrams)

224 mg

Cholesterol (grams)

109 mg

Nutritional Claims: Low Sodium • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher