Go Back
–+ servings
Queen Elizabeth Cake

Delight in Queen Elizabeth Cake: A Sweet, Nutty Indulgence

No ratings yet
Queen Elizabeth Cake is a sweet and nutty dessert, featuring a delightful blend of dates and walnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: British
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Fresh Dates Medjool recommended
  • 113 g Unsalted Butter Softened
  • 200 g White Sugar Can substitute with coconut sugar
  • 3 Eggs
  • 60 ml Olive Oil Can use vegetable oil
  • 250 g All-Purpose Flour Can substitute with gluten-free blend
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 0.5 tsp Salt
  • 1 tsp Vanilla Extract Consider almond extract for variation
  • 100 g Walnuts Can substitute with pecans
For the Frosting
  • 100 g Light Brown Sugar
  • 60 ml Milk Non-dairy milk can be used
  • 50 g Shredded Coconut Optional

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Pan
  • Spatula
  • saucepan

Method
 

Preparation Steps
  1. Preheat oven to 350°F (175°C) and grease the baking pan.
  2. Soften the dates by pouring boiling water over them for 10-15 minutes.
  3. Cream together softened butter and white sugar for 3-5 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition until smooth.
  5. Fold in softened dates along with soaking water until evenly mixed.
  6. Gradually sift in flour, baking powder, baking soda, salt, and walnuts; fold gently to combine.
  7. Pour batter into the prepared pan and bake for 30-35 minutes, until a toothpick comes out clean.
  8. Prepare frosting by boiling butter, brown sugar, and milk for 3 minutes until thickened.
  9. Spread warm frosting over the cake and return to oven for an additional 10 minutes at 375°F (190°C).
  10. Let cool in the pan for a short while before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Store cake in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week. Can freeze for up to 3 months.

Tried this recipe?

Let us know how it was!