Queen Elizabeth Cake
Queen Elizabeth Cake
Ingredients
- 1 cup (250 ml) water
- 1 cup (250 ml) pitted, coarsely chopped dates
- 1/2 teaspoon (2.5 ml) baking soda
- 1 3/4 cups (430 ml) all-purpose flour, sifted
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1 pinch salt
- 1/2 cup (125 ml) unsalted butter, softened
- 3/4 cup (180 ml) brown sugar
- 2 eggs
- 1/2 cup (125 ml) 35% cream
- 1/2 cup (125 ml) unsalted butter
- 1 1/2 cups (375 ml) brown sugar
- 1 1/2 cups (375 ml) unsweetened shredded coconut
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F). Line the bottom of a 25-cm (10-inch) springform pan or a 23-cm (9-inch) square Pyrex baking dish with parchment paper. Butter and flour the sides.
- In a saucepan, bring the water, dates and baking soda to a boil. Simmer for about 3 minutes, stirring frequently. Transfer to a bowl and let cool.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture becomes smooth and creamy. With the mixer on low speed, add the dry ingredients, alternating with the date mixture. Pour into the pan. Bake until a toothpick inserted in the centre comes out clean, 25 to 30 minutes. Remove from the oven. If desired, place the pan on a baking sheet to catch any icing that might spill over. Set the oven to broil.
Queen Elizabeth Cake