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Print this Recipe    Queens Cakes

Queen's Cakes
makes 36

2 cups / 500 ml all purpose flour
1/4 teaspoon / 1 ml baking soda
1/4 teaspoon / 1 ml salt
2/3 cup / 160 ml butter softened
2/3 cup / 160 ml granulated sugar
1 teaspoon / 5 ml vanilla extract
1/4 cup / 1 ml almond extract
2/3 cup / 160 ml sour cream
1/2 cup / 125 ml dried currants
1/3 ccup / 80 ml finely chopped maraschino cherries
2 tablespoons / 25 ml coarse decorating sugar

Preheat oven to 375 F. Grease 36 miniature muffin tins.

In a medium bowl, combine flour, baking soda and salt; set aside.

In a large mixing bowl, beat butter, sugar and extracts together
until light and fluffy. Gradually beat in sour cream.

Stir in flour mixture 125 ml at a time, blending well after each
addition. Stir in currants and cherries.

Spoon into prepared tins, filling almost full. Sprinkle lightly
with decorating sugar.

Bake cakes 18 to 22 minutes, or until golden brown. Remove from
tins and cool on racks.

Store in airtight container at room temperature 3 to 4 days; freeze
for longer storage.


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