Queen Elizabeth Ii Cake
A moist, flavorful date cake with a rich texture, perfect for teatime or dessert, combining the sweetness of dates with a nutty crunch and tender crumb.
Ingredients
Instructions
- Pour boiling water over chopped dates and soda, then let stand while preparing remaining ingredients.
- Cream together sugar and butter, then add the beaten egg and vanilla, mixing well.
- Stir in chopped nuts.
- Sift together flour, baking powder, and salt, then add to the creamed mixture.
- Combine with the cooled date mixture.
- Pour batter into a greased 9 x 12-inch pan.
- Bake in a moderate oven for 30 minutes, or until done.
Tips & Substitutions
To enhance the flavor, consider using medjool dates for their rich sweetness. If you don't have butter, coconut oil can be a good substitute. Ensure the chopped nuts are toasted for extra crunch and depth. For a lighter version, you can replace half of the sugar with unsweetened applesauce. This cake is also delicious served warm with a scoop of vanilla ice cream.
Serving Suggestions
Serve the Queen Elizabeth II Cake with a dollop of whipped cream or a dusting of powdered sugar on top. It pairs beautifully with a cup of tea or coffee for an afternoon treat. For a more festive touch, consider serving it alongside 'Hot Cocoa' Cake, which is another great option for gatherings. Fresh fruit or a light salad can complement the sweetness nicely.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes until heated through. This keeps the cake moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Queen Elizabeth Ii Cake contains roughly 301 calories, with 5g protein, 58g carbohydrates, and 7g fat. It is a good source of calcium (17% of the Daily Value), dietary fiber (12% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 469mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute the chopped nuts with walnuts, pecans, or even almonds based on your preference. Just ensure they are chopped finely to distribute well throughout the cake. This will add a different texture and flavor profile to the finished dish.
What can I use instead of dates if I don’t have any?
If you don't have dates, you can use raisins or dried figs as a substitute. Both will provide a similar sweetness and moisture to the cake. However, be aware that the flavor might differ slightly, but the cake will still turn out delicious.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes. Keep an eye on it to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).