Queen'S Cakes

11 ingredients
5 steps

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2/3 cup sour cream
  • 1/2 cup dried currant
  • 1/3 cup finely chopped maraschino cherry, blotted well on paper towels
  • 3 tablespoons coarse decorator sugar

Directions

  1. 1
    Preheat oven to 375 degrees farenheit. Grease 36 miniature (1 3/4 x 3/4-inch) muffin tins.
  2. 2
    In medium bowl, combine flour, baking soda and salt; set aside.
  3. 3
    In a large mixing bowl, beat butter, sugar and extracts together until light and fluffy. Gradually beat in sour cream. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in currants and cherries.
  4. 4
    Spoon into prepared tins, filling almost full. Sprinkle lightly with decorating sugar.
  5. 5
    Bake cakes 18 to 22 minutes or until golden brown. Remove from tins and cool on racks. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.

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