Queen Elizabeth Cake Recipe (Date Cake)
- Preparation 25 min
- Cooking 40 min
- Servings 9 to 12
- Freezing Absolutely
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🎄 My grandmother’s Christmas cake!
My grandmother made this Queen Elizabeth cake around Christmas. I didn’t remember it being this good! I made it again, and it’s completely insane. Unreal cake! My kids loved it, my neighbors loved it. The only one who didn’t get a taste was my dog, it’s dangerous for her.
🥥 Hot icing on a hot cake
It’s a date and walnut cake, with maple syrup in the icing. That’s my touch. Take the cake out of the oven, make your icing, spread it right on top. It runs down the sides just a little, and it’s out of this world!
🔥 Everyone broils it. I don’t.
Everyone puts it under the broiler. Me, I kind of forgot! I tasted it, it was amazing like that, so I figured: why change it? I love a runny topping. Cut it right away if you want, it’ll be absolutely incredible.
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🌴 Get Medjool dates
Medjools are the best. Regular dates will do the job if that’s what you have. Chop them and leave them like that, no need to mash them.
🌰 Toast the walnuts or don’t
I skipped that step, and the cake was delicious like that. If you want more walnut flavor, toast them in a dry skillet for 3 to 4 minutes over medium-high heat, stirring often.
🥥 Get unsweetened coconut
The cake is already sweet. I suggest you skip the sweetened kind.
🥛 No 35% cream?
15% cooking cream does the job.
🎯 The toothpick is the magic
Poke it in the center. If it comes out clean, it’s done. That’s all you need to look at.
🎉 When to make it
Sunday dessert, Christmas, coffee with company. It works for all of those.
❄️ Storage
I keep it on the counter for 3 to 5 days. You can freeze it too. The texture may change a little because of the icing, but it’ll still be great, and that’s way better than wasting it.
📅 Make-ahead prep
Measure your ingredients the night before: the dry ingredients in one labelled container, the chopped dates and walnuts in another, the icing brown sugar on its own. Take your butter out in the morning so it softens. The cake and the icing get made the same day: the hot icing goes on the hot cake, and your house will smell great when your guests walk in.
✅ What to serve with my Queen Elizabeth cake recipe
Hot, warm or at room temperature, it’s absolutely incredible. With a scoop of ice cream, it’s the next level. A coffee or a tea on the side and you’re set. And if you love this kind of dessert, try the best date squares or my caramel apple cake.
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Cake
- 1 ¼ cups (310 ml) pitted Medjool dates, chopped
- 1 tsp (5 ml) baking soda
- 1 cup (250 ml) boiling water
- 1 ½ cups (375 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- ½ tsp (2 ml) ground cinnamon
- ½ tsp (2 ml) salt
- ½ cup (125 ml) unsalted butter, softened
- ¾ cup (185 ml) packed brown sugar
- 1 large egg
- 2 tsp (10 ml) vanilla extract
- ½ cup (125 ml) chopped walnuts
Icing
- ½ cup (125 ml) brown sugar
- 3 tbsp (45 ml) unsalted butter
- 3 tbsp (45 ml) 35% cream
- 1 tbsp (15 ml) maple syrup
- 1 cup (250 ml) unsweetened shredded coconut
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Preparation
- Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) square pan and line it with parchment paper, leaving it hanging over two sides.
- Put the dates in a bowl, add the baking soda and pour the boiling water over top. Let soak for 15 minutes, until the mixture is lukewarm.
- In a bowl, whisk the flour, baking powder, cinnamon and salt.
- In a large bowl, with a mixer, beat the butter and brown sugar for 2 to 3 minutes, until light. Add the egg and vanilla.
- Mix in the dry ingredients in 2 additions, alternating with the date mixture and its liquid, just until combined. Add the walnuts.
- Pour into the pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Take the cake out of the oven and leave it in the pan while you make the icing. In a saucepan over medium heat, melt the brown sugar with the butter, cream and maple syrup. Let bubble for 2 minutes, stirring. Remove from the heat and add the coconut.
- Lift the cake out of the pan using the parchment paper. Spread the hot icing right over top, letting it run down the sides a little.
- Cut right away, or let cool for 15 minutes. Serve hot, warm or at room temperature.
It’s a date cake from Canada, with a brown sugar and coconut icing. Nobody agrees on the story. Some say it goes back to Elizabeth II’s coronation in 1953, others talk about the Queen Mother. What I know is that my grandmother made it at Christmas.
The baking soda softens the dates while they soak in the boiling water. They get really tender, even left in pieces.
No. Everyone does, but I forgot once and thought it was amazing like that. The icing stays runny, and that’s what I love.
Count on 35 to 40 minutes at 350°F (175°C) in a 9-inch square pan. A toothpick inserted in the center should come out clean.
Absolutely. The texture may change a little because of the icing, but that’s way better than wasting it.
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