Queen's Cakes

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

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

Recipe

• 1 preheat oven to 375 degrees farenheit. grease 36 miniature (1 3/4 x 3/4-inch) muffin tins.
• 2 in medium bowl, combine flour, baking soda and salt; set aside.
• 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 spoon into prepared tins, filling almost full. sprinkle lightly with decorating sugar.
• 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.