There’s something incredibly comforting about a classic Fairy Cake recipe. These little cakes are often confused with queen cakes because of the delicious dried fruits inside, but honestly, whatever you call them, they’re super tasty! I love how they come together so quickly. If you’re looking for a quick snack for your tea time without it being loaded with heavy cream, this easy fairy cake recipe is exactly what you need — They’re light, buttery, and have just the perfect touch of sweetness from the fruit.
Ingredients
Yields: 10 to 12 cakes
- 4 oz (110g) butter, softened
- 4 oz (110g) caster sugar
- 2 Eggs, beaten
- 4 oz (110g) plain flour (All purpose flour)
- 1 Teaspoon baking powder
- Pinch of salt
- 2 oz (55g) dried fruit (Currants or raisins)
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Step-by-Step Instructions
Step 1: Preheat the oven to 400°F (200°C), then get your baking tray ready by lining it with paper cups so they’re ready to be filled.
Step 2: Using an electric mixer, beat the softened butter with the sugar together. It should look pale, light, fluffy, and airy.
Step 3: Gradually pour in the beaten eggs and keep the mixer running, beating well after each addition until fully incorporated.
Step 4: Sift the flour, baking powder, and salt into a bowl. Use a metal spoon to gently fold the dry ingredients into the wet mixture (Tip: Don’t overmix here, just fold until the flour disappears to keep it nice and smooth)
Step 5: Gently fold the dried fruit into the mixture until it’s evenly distributed.
Step 6: Divide the mixture evenly between the cupcake liners and try to fill them about three-quarters full so they have enough room to rise.
Step 7: Bake for 10 to 15 minutes — They’ll be ready when they puff up and turn a nice golden color. Take them out of the pan and let them cool on a wire rack before enjoying.
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Why you’ll love this recipe
You’re going to love this fairy cake recipe because it brings back so many sweet memories of simple, traditional baking. It’s super budget-friendly since it uses basic ingredients you probably already have at home, like flour, butter, and sugar. Plus, there’s no need for fancy decorating skills here — The buttery flavor speaks for itself!
It’s a perfect baking project to do when you need a little pick-me-up with your coffee or afternoon tea. The texture is soft, and those little bits of fruit add a fun chewy touch.
Have you tried making these little cakes yet? I’d love to hear how they turned out for you! Leave a comment below and let me know if you used raisins or sultanas.
Fairy Cake recipe (Queen Cakes)
This classic fairy cakes recipe makes golden, fluffy sponge cakes packed with sweet dried fruit. Perfect for tea time, these traditional treats are easy to make and ready in just 25 minutes!
Ingredients
- 4 oz (110g) butter, softened
- 4 oz (110g) caster sugar
- 2 Eggs, beaten
- 4 oz (110g) plain flour (All purpose flour)
- 1 Teaspoon baking powder
- Pinch of salt
- 2 oz (55g) dried fruit (Currants or raisins)
Instructions
- Preheat the oven to 400°F (200°C), then get your baking tray ready by lining it with paper cups so they’re ready to be filled.
- Using an electric mixer, beat the softened butter with the sugar together. It should look pale, light, fluffy, and airy.
- Gradually pour in the beaten eggs and keep the mixer running, beating well after each addition until fully incorporated.
- Sift the flour, baking powder, and salt into a bowl. Use a metal spoon to gently fold the dry ingredients into the wet mixture (Tip: Don’t overmix here, just fold until the flour disappears to keep it nice and smooth)
- Gently fold the dried fruit into the mixture until it’s evenly distributed.
- Divide the mixture evenly between the cupcake liners and try to fill them about three-quarters full so they have enough room to rise.
- dBake for 10 to 15 minutes — They’ll be ready when they puff up and turn a nice golden color. Take them out of the pan and let them cool on a wire rack before enjoying.
Notes
- Make sure the butter is at room temperature before you start; this helps get a lighter sponge.
- You can swap out the dried fruits for chocolate chips if you want a different flavor.
- Storage: Keep these cookies in an airtight container at room temperature for up to 3 days.
Nutrition Information
Yield
12Serving Size
1Amount Per ServingCalories 163Total Fat 8gSaturated Fat 5gUnsaturated Fat 3gCholesterol 51mgSodium 124mgCarbohydrates 20gFiber 1gSugar 12gProtein 2g