Queen Elizabeth Cake
A moist date pudding cake with butterscotch and coconut frosting.
Servings 8
Calories 478kcal
Ingredients
Cake
- 6 oz dates about 12 dates pits removed, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 6 tbsp butter
- ¾ cups sugar
- 1 egg
- 2 tsp baking powder
- 1 ¾ cups flour
- 1 tsp vanilla
Frosting
- 4 tbsp butter
- ½ cup brown sugar
- ½ cup heavy cream
- ½ cup flaked coconut
Instructions
Cake
- Preheat oven to 350° F
- In a medium bowl, combine water dates and baking soda. Set aside.
- In a large bowl, cream the butter and sugar.
- Stir in the flour and egg and baking powder.
- Mash the dates in the water or use an electric blender on low for about 10 seconds to form a smooth mixture.
- Stir the date mixture and vanilla into the flour mixture.
- Grease a 2 ½ quart oven proof baking dish or spray with non-stick stick cooking spray.
- Pour the cake batter into the baking dish and bake for about 40 minutes. Test for doneness with a toothpick inserted into the centre of the cake. If it comes out clean, it’s ready.
- Remove from the oven and allow to cool.
Frosting
- In a small saucepan, melt the butter at medium heat.
- Stir in the sugar and cream.
- Bring to a boil, then add the coconut
- Reduce to medium and cook for about 5 minutes, stirring frequently.
- Pour the frosting over the cake and distribute it evenly.
Notes
The frosting may also be toasted. To do this, ice the cake first as above, then place it under the broiler for about 3 to 5 minutes.