Unique Queen Victoria’s Easter Cake Home-cooked Delicacies

Queen Victoria’s Easter Cake: A Historical Recipe

As we celebrate Easter, let’s take a moment to dive into the history of the Easter cake. Queen Victoria, who ruled over the United Kingdom during the Victorian era, was known to have a sweet tooth and a passion for baking. Her Easter cake, which was traditionally served at the royal family’s Easter celebrations, is a decadent and rich dessert that has stood the test of time.

– 225g (8oz) unsalted butter, softened
– 225g (8oz) caster sugar
– 4 free-range eggs
– 340g (12oz) self-raising flour
– 1 tsp baking powder
– 225g (8oz) mixed dried fruits (such as sultanas, raisins, and currants)
– 50g (2oz) chopped mixed peel
– juice and zest of 1 lemon
– 1 tsp mixed spice
– 1/4 tsp freshly grated nutmeg
– 1 tbsp brandy


1. Preheat the oven to 170°C/325°F/gas mark 3. Grease and line a 20cm/8in round cake tin.

2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.

3. Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

4. Sift in the flour and baking powder, and fold into the mixture until you have a smooth batter.

5. Add the mixed dried fruits, mixed peel, lemon zest and juice, mixed spice, grated nutmeg, and brandy to the mixture, and stir until well combined.

6. Pour the mixture into the prepared cake tin, and smooth out the surface.

7. Bake the cake for around 1 1/2 hours, or until a skewer inserted into the centre comes out clean and the cake is golden brown.

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8. Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

9. Once cool, dust the cake with icing sugar to finish.


– To ensure an even bake, place the cake tin in the centre of the oven.

– You can substitute the mixed dried fruits for a different combination of dried fruits, depending on your preference.

– If you don’t have brandy, you can use orange juice or sherry as an alternative.

– For a fruitier cake, soak the mixed dried fruits in brandy or orange juice overnight before making the cake.


– Queen Victoria’s Easter cake is a traditional Easter dessert that has stood the test of time.
– The cake is rich and decadent, made with mixed dried fruits, mixed peel, lemon juice and zest, and brandy.
– To make the cake, cream together butter and sugar, add eggs and sift in flour and baking powder.
– Then add dried fruits, lemon zest and juice, mixed spice, grated nutmeg, and brandy to the mixture.
– Bake in a preheated oven for 1 1/2 hours until golden brown.
– Leave it to cool for 10 minutes and then turn it out onto a wire rack to cool completely.
– Serve by dusting with icing sugar. Enjoy!

Magnificent Queen Victoria's Easter Cake Scrumptious Recipes

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