Queen Elizabeth Cake I Recipe

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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!

—DWLAUZON

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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)

—CSMC

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27 Ratings

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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!

—martini_maker

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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.

—Jerry3581

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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!

—ANNIO44

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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.

—P Tripp

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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

—KATHERINE SUSAN

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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.

—Regina

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Nutrition

Calories
371 kcal
19%

Carbohydrates
54 g
17%

Cholesterol
50 mg
17%

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.

Nutritional Information

Queen Elizabeth Cake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 371
** Calories from Fat: 153

% Daily Value *
** Total Fat 16.9g 26 %
** Saturated Fat 9.3g 47 %
** Cholesterol 50mg 17 %
** Sodium 340mg 14 %
** Potassium 170mg 5 %
** Total Carbohydrates 54g 17 %
** Dietary Fiber 2.3g 9 %
** Protein 3.6g 7 %
** Sugars 38.8g
** Vitamin A 8 %
** Vitamin C < 1 %
** Calcium 7 %
** Iron 13 %
** Thiamin 16 %
** Niacin 14 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 21 %

* 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.