Queen Elizabeth Cake I

Queen Elizabeth Cake I

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"A scrumptious date nut cake that is truly fit for a queen. It is crowned with a broiled coconut topping."
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1 h 30 m servings 371 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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...

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 re...

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!

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 g...

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. ...

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.

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 wa...

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 fi...

I toasted the coconut and almonds for the topping (which I added per earlier recommendation). Otherwise, I made it as given but I felt it was a bit dry and it cooked in less than 25 min when us...

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