Filed Under: cake, Canadian, Redpath Canada, Sugar, Walnuts

Queen Elizabeth Cake

This Queen Elizabeth Cake was supposedly made for Queen Elizabeth II’s coronation in 1953.Whatever its history, the cake has become a Canadian classic, and you’ll understand why when you taste it.

August 10th, 2017

From The Redpath Canadian Bake Book, by Redpath Sugar Ltd.

The origins of this cake are shrouded in mystery. Although some sources claim the cake was first made for Queen Elizabeth II’s coronation in 1953. The event required a cake that took little sugar and butter and few eggs—all still rationed in the UK in the early 1950s. Whatever its history, the cake has become a Canadian classic, and you’ll understand why when you taste it.
Servings
Makes one 8-inch cake; 8 to 10
Prep Time
30 minutes
Cook Time
about 1 hour
Ingredients
  • 1 cup pitted dates, cut in half
  • 1 cup water
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup chopped walnuts
  • For the Topping:
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup lightly packed golden yellow sugar
  • 1/3 cup unsalted butter, softened
  • 2 Tbsp whipping cream (35%)
  • For the Sauce:
  • 1 cup lightly packed golden yellow sugar
  • 1 cup granulated sugar
  • 1 cup whipping cream (35%)
Directions
  1. Preheat the oven to 350°F. Grease an 8-inch springform pan, then line the base with parch- ment paper

  2. For the cake, combine the dates and water in a medium saucepan. Bring to a boil over medium-high heat. Turn down the heat to medium and simmer, stirring often, until the dates have absorbed the water and turn into a pulpy mixture, about 5 minutes. Remove from the heat and set aside.

  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

  4. In a large bowl and using an electric mixer, beat the butter with the sugar and vanilla extract until pale and fluffy. Beat in the egg until well combined.

  5. Add the flour mixture to the sugar mixture alternately with the dates, making three additions of flour and two of dates, and beginning and ending with the flour. Stir until well combined. Stir in the walnuts.

  6. Scrape the batter into the prepared pan. Bake until a wooden skewer inserted in the centre of the cake comes out clean, 40 to 50 minutes.

  7. For the topping, just before the cake is ready, combine the coconut, sugar, butter and cream in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Turn down the heat to medium and simmer for 2 minutes, stirring often.

  8. As soon as the cake comes out of the oven, preheat the broiler to high. Spread the hot topping over the top of the cake. Broil the cake until the topping is dark golden brown, 2 to 3 minutes. Watch it carefully, as the topping burns easily. Let the cake cool in the pan on a wire rack for 10 minutes.

  9. For the sauce, combine both sugars and the cream in a medium saucepan. Bring to a boil over medium-high heat. Turn down the heat to medium and simmer, stirring constantly, until thickened and smooth. (The sauce can be cooled, then refrigerated in an airtight con- tainer for up to 5 days. Reheat gently before serving.)

  10. Release the sides of the pan and slide the cake onto a serving plate. Serve the cake warm or at room temperature with the warm sauce. (The cake can be stored in an airtight container at room temperature for up to 3 days.)

Queen Elizabeth Cake
Redpath Sugar Ltd.

Leave a Reply

Your email address will not be published.

Close