QUEEN ELIZABETH CAKE I
A scrumptious date nut cake that is truly fit for a queen. It is crowned with a broiled coconut topping.
Provided by Carol
Categories World Cuisine Recipes European UK and Ireland English
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Pour boiling water over dates in a small bowl, and let stand until cool.
- Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix.
- Cream 1/4 cup butter or margarine and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread batter into a greased 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until an inserted wooden pick comes out clean.
- To Make Topping: Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under broiler.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 54 g, Cholesterol 47.7 mg, Fat 16.9 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 339.9 mg, Sugar 38.8 g
QUEEN ELIZABETH CAKE II
My husband's favorite cake. A very easy and fast preparation that smells delightful while cooking.
Provided by JELLY_58
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan. In a saucepan, combine dates, boiling water and baking soda. Let stand while mixing the batter.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, baking powder and chopped walnuts. Stir in the date mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 58.5 g, Cholesterol 71.7 mg, Fat 22.8 g, Fiber 4.1 g, Protein 5.2 g, SaturatedFat 10.6 g, Sodium 256.8 mg, Sugar 41 g
QUEEN ELIZABETH CAKE
Make and share this Queen Elizabeth Cake recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- With the rack in the middle position, preheat the oven to 350°F Line the bottom of a 9-inch square baking dish with parchment paper. Butter and flour the sides.
- In a saucepan, bring the water, dates and baking soda to a boil. Simmer for about 3 minutes, stirring frequently. Transfer to a bowl and let cool.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture becomes smooth and creamy. With the mixer on low speed, add the dry ingredients, alternating with the date mixture. Pour into the pan. Bake until a toothpick inserted in the centre comes out clean, 25 to 30 minutes. Remove from the oven. If desired, place the pan on a baking sheet to catch any icing that might spill over. Set the oven to broil.
- Icing:.
- In a saucepan, bring all ingredients to a boil, stirring constantly. Reduce the heat and simmer gently for about 2 minutes.
- Spread the icing on the hot cake and broil until golden brown, 2 to 3 minutes.
Nutrition Facts : Calories 511.1, Fat 26.4, SaturatedFat 18, Cholesterol 87, Sodium 148.9, Carbohydrate 68.2, Fiber 3.4, Sugar 50, Protein 4.4
CHOCOLATE BISCUIT CAKE
Recipe Credit: Darren McGrady, Royal Chef http://www.today.com/recipes/queen-elizabeth-favorite-dessert-food-chocolate-biscuit-cake-t109969
Provided by SpS119
Categories Dessert
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper.
- 2. Break each of the biscuits into almond size pieces by hand and set aside.
- 3. In a large bowl, combine the butter and sugar until the mixture starts to lighten.
- 4. Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly.
- 5. Add the egg and beat to combine.
- 6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
- 7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.
- 8. Chill the cake in the refrigerator for at least 3 hours.
- 9. Remove the cake from the refrigerator and let it stand.
- 10. Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.
- 11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
- 12. Allow the chocolate to set at room temperature.
- 13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.
- 14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
Nutrition Facts : Calories 420, Fat 32.3, SaturatedFat 18.8, Cholesterol 43.5, Sodium 128.5, Carbohydrate 39.2, Fiber 6.4, Sugar 14.8, Protein 7
QUEEN ANNE'S LACE CAKE
This cake is very good! My whole family gets together for dinner at our parent's house every Sunday and I always bring a dessert. This is my sister and brother-in-law's favorite! I got the recipe out of a cookbook I bought on QVC. "Best of the Best from QVC Cookbook". This recipe was submitted by Vivian C. Ferguson. The recipe calls for the chocolate to be shaved , but that's too much work for me. I just grind up the chocolate in my food processor.
Provided by Simbas Kitchen
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Sift cake and pudding mixes together.
- In another bowl beat oil, eggs and milk.
- Add to dry mixture and beat well.
- Pour into 3 greased 9-inch cake pans.
- Bake at 325 degrees for 15-25 minutes.
- FOR THE ICING: Beat together cream cheese & sugars until very creamy.
- Fold nuts and chocolate bar pieces into cream cheese mixture.
- Fold in whipped topping.
- Ice layers and top cake.
QUEEN ELIZABETH DATE CAKE
I've adapted this recipe from one that was on the Little Venice Cake Company website. It was created in honor of the queen's birthday.
Provided by Lauren H-C
Categories Dessert
Time 2h45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300Ëš Fahrenheit. Line a large loaf pan (9.25"x5.25"x2.75") with parchment and set aside. Cover the dates and raisins with boiling water and set aside.
- In a large heavy-bottomed saucepan, melt the butter and brown sugar over low heat, stirring occasionally. When the butter is totally melted, take the pan off the heat and leave to cool slightly (you don't want to cook the eggs). You can peel and chop your apple at this point if you haven't done so already.
- With a wooden spoon, beat the eggs, one at a time, into the butter/sugar mixture. Stir in the lemon zest and the vanilla extract.
- Beat in the flour, baking powder and salt. Make sure they are well-combined, but don't over mix.
- Drain the dates and raisins. Peel the dates if they have a tough outer skin. Chop them up. Stir into the cake batter with the raisins, chopped apple and ginger.
- Pour batter into prepared tin and bake, in the middle of the oven, for about 2 hours, or until a cake tester comes out clean. Check early to be sure not to bake too long. You want the cake to be moist. Cool the cake in its tin.
Nutrition Facts : Calories 304.8, Fat 12.3, SaturatedFat 7.5, Cholesterol 53.8, Sodium 58.2, Carbohydrate 47.7, Fiber 2, Sugar 32.7, Protein 3
QUEEN CAKES
well queen cakes are really nice
Provided by ilovefoodsomuch
Time 1h10m
Yield Serves 12
Number Of Ingredients 12
Steps:
- Put sugar and butter into a bowl and mix until soft and creamy using a wooden spoon or a eleciric mixer.
- Add flour and then add the eggs and then add the vanilla extract
- Add a teaspoon of the baking powder and then add a teaspoon of water
- Put in full tablespoons of the batter in the tin
- Heat oven to 180 degees
- takes 20 minutes to cook
QUEEN CAKE
This is the first cake I ever learned how to bake, it's easy to make and tastes great. We've enjoyed this cake for over 25 years.
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Cake Mix 1 1/3 cups of sugar with butter until light and fluffy.
- Melt chocolate pieces.
- Blend ground almonds and melted chocolate into butter mixture.
- Slowly add Kahlua to mixture.
- Add egg yolks one at a time, mixing well.
- In separate bowl beat egg whites until soft peaks form then add remaining 2 tbsp sugar slowly until egg whites stiffen.
- Fold egg whites into butter mixture alternating with flour (starting and ending with egg whites).
- Pour into a greased 9-inch springform pan, lined with parchment or waxed paper and dusted with flour.
- Bake in a 350°F oven 40 - 60 minutes. Please check to ensure cake is done.
- Cool overnight on a wire rack (do not remove cake from pan).
- Next day remove pan and glaze.
- Refrigerate until ready to serve.
- Glaze: Melt chocolate and two ounces of heavy cream in double broiler.
- Stir constantly until fully melted and warm BUT NOT HOT.
- Whisk in 4 remaining ounces of cream.
- Whisking until mixture is smooth and shiny.
- Stir in butter until melted.
- Let cool slightly then glaze cake.
- Cake will set in fridge.
- *NOTE: If glaze gets too thick, thin by heating on low.
- ** Edited to change cooking time -- !
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5/5 (75)Total Time 1 hr 5 minsCategory DessertsCalories 550 per serving
- With the rack in the middle position, preheat the oven to 180°C (350°F). Line the bottom of a 25-cm (10-inch) springform pan or a 23-cm (9-inch) square Pyrex baking dish with parchment paper. Butter and flour the sides.
- In a saucepan, bring all ingredients to a boil, stirring constantly. Reduce the heat and simmer gently for about 2 minutes.
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