despite its name this cake has nothing
to do with any members of the royal
family hi I’m Rebecca Brayton and
welcome to watchmojo.com and today we’ll
be baking the Queen Elizabeth cake this
recipe comes straight from the complete
Canadian living baking book and is one
of the author’s favorites for this
recipe we’ll need 1 cup of boiling water
1/2 a cup of raisins 1/2 a cup of
chopped pitted dates 1/2 a cup of
softened butter 1 cup of packed brown
sugar 1 egg 1 teaspoon of vanilla one
and a half cups of all-purpose flour one
teaspoon of baking soda one teaspoon of
cinnamon half a teaspoon of baking
powder 1/2 a teaspoon of salt and 1/2 a
teaspoon of nutmeg first we need to
grease a 9-inch square metal cake pan
and set it aside in a heatproof bowl
combine the water raisins and dates and
then let it cool for about 30 minutes
in a large bowl beat together the butter
and brown sugar until light and fluffy
when that’s done beating the egg then
the vanilla
in a separate bowl whisk together the
flour baking soda cinnamon baking powder
salt and nutmeg
now stir in the flour mixture to the
butter mixture alternately with the date
mixture making three additions of dry to
two of wet
now scrape into your prepared pen
pushing the batter slightly higher at
the edges
now bake in the center of a 350 degree
oven until a cake tester inserted in the
center comes out clean which should take
about 35 to 40 minutes remove the cake
from the oven and let it stand in the
pen on a rack
now the broiled coconut topping for this
will need a quarter cup of softened
butter
1/2 a cup of packed brown sugar 3
tablespoons of 10 percent cream and
three-quarters of a cup unsweetened
desiccated coconut in a bowl mash
together the butter and brown sugar
until smooth now mixing cream in three
additions then coconut
now move the oven rack to the top third
of the oven and set it to broil spread
the icing over the hot cake and then
boil it until the top bubbles and Browns
this should take about one to two
minutes but be sure to keep an eye on it
because the sugar caramelizes very
quickly and finally let it cool in the
pan on the rack again
and enjoy
to do with any members of the royal
family hi I’m Rebecca Brayton and
welcome to watchmojo.com and today we’ll
be baking the Queen Elizabeth cake this
recipe comes straight from the complete
Canadian living baking book and is one
of the author’s favorites for this
recipe we’ll need 1 cup of boiling water
1/2 a cup of raisins 1/2 a cup of
chopped pitted dates 1/2 a cup of
softened butter 1 cup of packed brown
sugar 1 egg 1 teaspoon of vanilla one
and a half cups of all-purpose flour one
teaspoon of baking soda one teaspoon of
cinnamon half a teaspoon of baking
powder 1/2 a teaspoon of salt and 1/2 a
teaspoon of nutmeg first we need to
grease a 9-inch square metal cake pan
and set it aside in a heatproof bowl
combine the water raisins and dates and
then let it cool for about 30 minutes
in a large bowl beat together the butter
and brown sugar until light and fluffy
when that’s done beating the egg then
the vanilla
in a separate bowl whisk together the
flour baking soda cinnamon baking powder
salt and nutmeg
now stir in the flour mixture to the
butter mixture alternately with the date
mixture making three additions of dry to
two of wet
now scrape into your prepared pen
pushing the batter slightly higher at
the edges
now bake in the center of a 350 degree
oven until a cake tester inserted in the
center comes out clean which should take
about 35 to 40 minutes remove the cake
from the oven and let it stand in the
pen on a rack
now the broiled coconut topping for this
will need a quarter cup of softened
butter
1/2 a cup of packed brown sugar 3
tablespoons of 10 percent cream and
three-quarters of a cup unsweetened
desiccated coconut in a bowl mash
together the butter and brown sugar
until smooth now mixing cream in three
additions then coconut
now move the oven rack to the top third
of the oven and set it to broil spread
the icing over the hot cake and then
boil it until the top bubbles and Browns
this should take about one to two
minutes but be sure to keep an eye on it
because the sugar caramelizes very
quickly and finally let it cool in the
pan on the rack again
and enjoy
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