Thursday, October 20, 2011

Queen Elizabeth Cake

Queen Elizabeth Cake

by Sweet Cuppin Cakes Bakery Lyndsay Zoratti

Pour 1 cup of boiling water over 1 cup of chopped dates and 1 teaspoon of soda.
Let your dates stand and prepare the next ingredients using a basic cake method, Cream butter, sugar and egg Then sift together dry ingredients add to your creamed mixture in 3 increments. Stir in nuts and vanilla.


1 cup of sugar
1/4 cup of butter, creamed with sugar
1 egg, beaten
1 1/2 cups of sifted flour
1/2 tsp. of baking powder
1/2 cup of crushed walnuts
1 teaspoon of vanilla paste
Add the date mixture to your batter by folding in. Pour into a prepared pan. I use a 9 inch round fat daddios pan. Bake at 350F for 35 mins or until cake tester comes out clean.
You can torte it with more date filling or frosting if desired. Simply slice the cake in 3 equal layers. This cake also lends itself to marzipan figures decorating the top and sides.

Brown Sugar Frosting
5 tablespoons of brown sugar
5 tablespoons of cream
2 tablespoons of butter
You can add maple flavoring here which I love
Boil for 3 minutes and spread on cake.  If you torte the cake you will need to double this and I suggest pouring it on the cake and let the frosting make its own way around the cake.
Sprinkle with nuts, if desired.

Optional date filling for torting:
2 pkgs chopped dates (Sun Maid)
1/2 - 3/4 cup water
1/8 cup sugar
cook over medium heat until dates are soft and you have a smooth paste
Add 1 tsp lemon juice

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