Williamsburg Queen's Cake - The Seasoned Mom (2024)

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The Raleigh Tavern’s Bake Shop in Colonial Williamsburg is a favorite destination for Virginia tourists. Queen’s Cake, a dense buttery pound cake studded with currants and bursting with bright citrus flavor, is one of the bakery’s most popular items. Now you can enjoy this easy dessert in your own kitchen with just a handful of simple ingredients — no vacation necessary!

Ever since I shared my recipe for the soft, cake-like Gingerbread Cookies that you can find in Williamsburg’s Raleigh Tavern Bake Shop, I’ve received numerous requests for a similar copycat recipe of the bakery’s equally beloved Queen’s Cake. Finally, I’m here to deliver!

As a life-long Virginian, I have a soft spot in my heart for anything and everything Williamsburg. It was a family destination each year at Christmas when my grandmother came to visit, not to mention the countless field trips, soccer tournaments, and summer trips that also brought us to the quaint colonial town. In addition to the outlet malls (which I loved), the Raleigh Tavern’s bakery was always a highlight of our visit. Apparently I’m not alone, because I hear from so many of you who also love this step back in time!

Colonial Williamsburg Queen’s Cake:

Not to be confused with a Queen Victoria Sponge Cake (which is a layer cake with jam in the middle) or a Russian King’s Cake (a chocolate layer cake), the Queen’s Cake from Colonial Williamsburg is a recipe from 18th century England that has been updated for modern baking. The Colonial Queen Cakes were enjoyed in Virginia homes during the Colonial times, and one of the first known published recipes dates back to The Art of Cookery, Made Plain and Easyfrom 1760.

This colonial Queen’s Cake is a citrus pound cake that’s baked in a loaf pan and studded with an abundance of dried currants. It’s dense, buttery, sweet and oh-so-decadent! One small slice is all you need to instantly transport you to a different era.

How to Make Queen’s Cake at Home:

The Raleigh Tavern Bake Shop has published its Queen’s Cake recipe in a variety of different places over the years — from cookbooks to websites — so I didn’t have too much trouble tweaking it slightly to work in my own kitchen. Here’s what you’ll need…

Ingredients:

• Butter
• Sugar
• Eggs
• Orange zest
• Lemon zest
• All-purpose flour
• Baking powder
• Cinnamon
• Dried currants

Step 1: Cream together Butter and Sugar

Cream together the softened butter and sugar until light and fluffy.

Step 2: Add Eggs and Citrus Zest

Add the eggs (one at a time), as well as the orange zest and lemon zest.

Step 3: Add Dry Ingredients

Gradually add the sifted flour, baking powder, cinnamon and salt to the bowl. You should have a nice, thick pound cake batter at this point.

Step 4: Fold in Currants

Mix the currants with 1 tablespoon of flour before folding them into the batter. This helps the currants stay suspended in the cake, rather than sinking to the bottom.

Step 5: Transfer to Loaf Pan

Transfer the batter to the well-greased loaf pan.

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Step 6: Bake Cake

Bake in a 325 degree F oven for about 90 minutes, or until a toothpick inserted in the center comes out clean. If the top of the cake starts to get too dark while it’s baking, you can tent it loosely with foil.

Preparation and Storage Tips:

• Allow the cake to cool before slicing and serving — otherwise it may crumble or tear if it’s too warm.
• Store the cake wrapped tightly at room temperature for 2-3 days.
• To extend the life of the cake, you can freeze the loaf (or individual slices) wrapped tightly for up to 3 months.

Cook’s Tips and Recipe Variations:

• The dried currants are nice in this pound cake because they’re small, making it easy to cut thin slices. If you don’t have currants, though, you can substitute with raisins. Dried cranberries would be delicious during the holidays!
• When zesting the orange and lemon, be sure that you’re only scraping off the outer layer of the peel (this is where the essential oils and delicious flavor can be found). Be careful not to grate any of the white pith from the fruit, because that is bitter and definitely not what you want in your cake.
• Make sure that ingredients are all at room temperature before preparing the batter.
• You can prepare the cake in mini loaf pans to share with friends. The little fruited pound cakes would be a perfect Christmas gift for neighbors. Smaller cakes will bake much faster, so start checking them at about the 45-minute mark.

More recipes from Colonial Williamsburg that you might enjoy:

• Old-Fashioned Gingerbread Cookies
• Gingerbread Cake
• Virginia Peanut Soup
• Spoon Bread
• Oyster Stew