Queen Elizabeth Cake Recipe (Date Cake)

Name: Queen Elizabeth Cake Recipe (Date Cake)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 9 to 12
Cuisine: Québécoise
Ingredients: 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; 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

Preparation 25 min
Cooking 40 min
Servings 9 to 12
Freezing Absolutely

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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.