Queen Elizabeth Cake
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  • Easy to do
  • Kid approved
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
25minutes
servings
8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Desserts
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
25minutes
servings
8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Desserts
Queen Elizabeth Cake
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • Kid approved
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
25minutes
servings
8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Desserts
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
25minutes
servings
8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Desserts
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 250 ml dates coarsely chopped pitted dried
  • 250 ml water
  • 2 ml baking soda
  • 375 ml flour all purpose
  • 5 ml baking powder
  • 1 pinch salt
  • 125 ml butter , unsalted, softened
  • 125 ml brown sugar
  • 5 ml vanilla extract
  • 1 egg(s)
  • 125 ml walnut(s) , toasted, chopped
  • Frosting
  • 80 ml 35% M.F. cream
  • 80 ml butter , unsalted
  • 250 ml brown sugar
  • 250 ml coconut , shredded, unsweetened
  • 250 ml dates coarsely chopped pitted dried
  • 250 ml water
  • 2 ml baking soda
  • 375 ml flour all purpose
  • 5 ml baking powder
  • 1 pinch salt
  • 125 ml butter , unsalted, softened
  • 125 ml brown sugar
  • 5 ml vanilla extract
  • 1 egg(s)
  • 125 ml walnut(s) , toasted, chopped
  • Frosting
  • 80 ml 35% M.F. cream
  • 80 ml butter , unsalted
  • 250 ml brown sugar
  • 250 ml coconut , shredded, unsweetened
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
Cake
  1. Place rack in the middle of the oven. Preheat the oven to 180°C (350°F). Line the bottom of a 23-cm (9-in.) spring-form pan or a 20-cm (8-in.) square pyrex baking dish with parchment paper. Grease and flour the sides.
  2. Place dates, water, and baking soda in a saucepan and bring to a boil. Simmer while stirring frequently for 3 minutes. Set aside in a bowl to cool.
  3. In a bowl, blend together flour, baking powder, and salt. Set aside.
  4. In another bowl, cream the butter, brown sugar, and vanilla extract with electric beaters. Add egg and beat until batter is creamy and smooth. With beaters on low, alternately add in dry mixture and date mixture. Add nuts and mix. Pour into the pan. Bake for 20 to 25 minutes, or until a toothpick inserted into centre of cake comes out clean. Remove cake from oven. Preheat the broiler.
Frosting
  1. Bring all frosting ingredients to a boil in a saucepan while stirring. Simmer gently for 2 minutes.
  2. Spread icing on still warm cake and place under the broiler for 2 to 3 minutes, or until frosting is lightly golden brown.