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Recipe Detail Page
Queen Elizabeth Cake
Autumn 2017
The title should pinpoint the source of this moist date cake with its candy coconut topping. It would be a charming story if either mother or daughter Queen Elizabeth or their households originated and shared this recipe. Alas, no. There circulated an almost believable story that the Queen Mother did share the recipe, but only for charities to use for fundraising. Also not true. While the cake is enjoyed in the U.K. and the States, nowhere is it as popular as in Canada. Its heyday was the 1950s, around the time of Queen Elizabeth’s coronation. Naming dishes, notably cakes, after royalty has been a common practice in Canada. Prince of Wales Cake, King Edward Cake and Victoria Sponge are a few.
Makes 12 to 16 squares
1 cup (250 mL) packed chopped pitted dates
1 tsp (5 mL) baking soda
1 cup (250 mL) boiling water
½ cup (125 mL) soft butter
1 cup (250 mL) packed light brown sugar
1 large egg
1 tsp (5 mL) vanilla
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) grated nutmeg
½ tsp (2 mL) salt
TOPPING
½ cup (125 mL) packed light brown sugar
¼ cup (60 mL) butter
3 tbsp (45 mL) whipping cream
¾ cup (175 mL) shaved or shredded coconut
1. Arrange oven rack in centre of oven. Preheat to 350°F (180°C).
2. Lightly butter 9-inch (2.5-L) metal cake pan; set aside.
3. Place dates and baking soda in a medium bowl; pour boiling water overtop. Let cool completely.
4. In a large bowl, beat butter and sugar until light and smooth. Beat in egg, then vanilla. In separate bowl, whisk flour, baking powder, nutmeg and salt. Add to butter mixture alternating with date mixture, making 3 additions of dry ingredients and 2 of date mixture.
5. Scrape into prepared pan; smooth top. Bake until firm to a light touch and a skewer inserted into centre comes out clean, about 40 minutes. Remove from oven.
6. For topping, meanwhile, in a heavy saucepan bring sugar, butter, cream and coconut to boil. Reduce heat and boil gently for 1 minute. Spread evenly over hot cake.
7. Broil about 6 inches (15 cm) from the heat until bubbling and golden brown, 1 to 2 minutes. Watch like a hawk.
8. Let cool on rack. The cake keeps well at room temperature for a few days, double wrapped and frozen for 2 weeks.
Makes 12 to 16 squares
