Queen Elizabeth Cake I Recipe - Allrecipes.com
Queen Elizabeth Cake I Recipe
  • READY IN hrs

Queen Elizabeth Cake I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 9 x 13 inch cake Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 30 mins


  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 More Reviews

Apr 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!

Feb 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)

Jan 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!

Dec 23, 2009

One of the best cakes I've ever made. You can make as is, but to make it a bit more adult, I soak the fruit in 3/4 cup of water and 1/4 cup of dark rum, brandy or cognac. Any dried fruit works great, too. I use apricots and dates, dried cranberries or even dried apples. NEVER is any cake left when I make this.

Nov 16, 2002

This is a wonderful cake that my grandmother had been making for over 60 years. It's in demand for Xmas at our house. It's a treat for the adults, not a kiddie cake, althought they love it too. I use the topping on a cookie base for squares as well. I came in to add this recipe and was really suprised to see it here. DEFINATELY A MUST MAKE!

Aug 10, 2005

This is a great standard cake recipe. To fancy it up I add sliced almonds with the topping with or without the coconut.Looks more impressive with the almonds and tastes even better.

Nov 02, 2008

I have made 4 of these cakes in the last week. It is WONDERFUL!! My boss asked me to make it for his B-Day. He said his Grandmother made it for him every year and he had not had it since he was a boy. I doubled the recipe and made some cupcakes, worked great.

Nov 16, 2002

I truly enjoyed this cake, it is so delicious.I was happy to find the recipe, after trying it at a bake sale they charged 2.85 for small slab. Thanks again Carol, it really made my day when I finished baking the cake,I fell in love with a month early. Katherine


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  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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