A wonderful and very well known Regency recipe for individual cakes studded with fruit and flavoured with rosewater and almonds; I am sure Jane Austen would have served these for afternoon tea on dainty plates with her bone china cups and saucers! I remember making these with my Mum when I was little, and of course licking the wooden spoon and scraping out the mixing bowl! They are easy to make and are delicious with an afternoon cuppa or for a lunch box treat. I have not found out the true meaning behind their name yet - but maybe they were aptly named as they were "fit for a Queen" to eat! The use of rosewater and almonds is a lingering memory left over from our Medieval cooking days and was still very much in evidence throughout the Regency period. This recipe makes about 24 to 30 Queen cakes - depending on the size of your tins, but the quantities can be cut back with ease. However, they DO freeze very well, so maybe making a full batch is a good idea - as long as they make it to the freezer!