Queen Elizabeth Cake
A scrumptious date nut cake that is truly fit for a queen. It is crowned with a grilled coconut topping.
Ingredients
Serves: 12
- 1 cup (250ml) boiling water
- 1 cup dates (180g), pitted and chopped
- 65g butter, softened
- 1 cup (220g) white sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1½ cups plain flour
- 1 teaspoon bi-carb soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (60g) chopped walnuts
- For the topping
- 1 cup (45g) flaked or shredded coconut
- ½ cup (90g) packed brown sugar
- 120g butter
- 1/4 cup (65ml) cream
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- Pour boiling water over dates in a small bowl, and let stand until cool.
- Measure flour, baking powder, bi-carb, salt and nuts into a small bowl. Stir to mix.
- Cream the butter and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread batter into a greased 23x33cm baking or cake tin.
- Bake at 180 degrees C for 30 to 40 minutes, or until an inserted wooden pick comes out clean.
- To Make Topping: Mix coconut, brown sugar, butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under the griller.
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Reviews and Ratings
Global Ratings:
(40)
Reviews in English (35)
This is the recipe that I use with one small change. Instead of using 1 cup pitted chopped dates, I use 1 375 gram package of jaffa dates. I hadn't made this cake for some time and inadvertently made the cake first with the 1 cup called for in the recipe. The next time I made it I tried 2 cups of dates. Finally, I realized that I had always used one full 375 g package. This makes all the difference in taste! Try it and enjoy! - 13 Apr 2006 (Review from Allrecipes USA and Canada)
I have made this cake many times and each time it is a hit, young and old. I like to serve it with a dallop of fresh whipping cream. It's easy to make and take and trust me not a crumb will remain. (I also substituted milk for cream in the broiled topping and it turned out just as good) - 23 Feb 2004 (Review from Allrecipes USA and Canada)
I used pecans instead of walnuts and depending on my mood, sometimes I "double up" on the topping...doing this makes for a VERY rich cake, but super moist! One of my favorite recipes! - 19 Jan 2009 (Review from Allrecipes USA and Canada)