Queen Elizabeth Cake

Course : Cakes
Serves: 8
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1 1/2 cups water
1 cup dates -- pitted and chopped
1 cup sugar
1/4 cup butter -- softened
1 large egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup pecans -- finely chopped
1/3 cup butter
3/4 cup coconut -- desiccated
2/3 cup brown sugar
1/4 cup whipping cream

Preparation / Directions:

CAKE: Combine water and dates in a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 7 minutes, stirring occasionally, until mixture is thickened and smooth. Remove from the heat and let cool. = Preheat the oven to 350F. Grease an 8-inch square pan. Cream together sugar and butter in a large bowl until light and fluffy, then beat in egg and vanilla. Stir together flour, baking powder and baking soda in a separate bowl, then stir into sugar mixture, along with dates and nuts. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cake cool in pan on a wire rack. ICING: Melt butter in a small saucepan over medium heat, then stir in coconut, sugar and cream. Bring to a boil. Simmer for 6 minutes, until a candy thermometer registers 234F to 240F or a little of the mixture dropped into a bowl of ice water forms a soft ball. Remove from the heat and let cool slightly, then pour evenly over cake. Let cool completely in pan.


Nutritional Information:

514 Calories (kcal); 24g Total Fat; (40% calories from fat); 5g Protein; 74g Carbohydrate; 70mg Cholesterol; 374mg Sodium

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