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Queen Elizabeth Cake I

Queen Elizabeth Cake I

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Carol

A scrumptious date nut cake that is truly fit for a queen. It is crowned with a broiled coconut topping.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Pour boiling water over dates in a small bowl, and let stand until cool.
  2. Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix.
  3. Cream 1/4 cup butter or margarine 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 9 x 13 inch pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until an inserted wooden pick comes out clean.
  5. To Make Topping: Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under broiler.
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Reviews

DWLAUZON
57
4/13/2006

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!

CSMC
34
2/23/2004

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)

martini_maker
29
1/20/2009

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!