1 c -Boiling water
1 c Dates;chopped
1 ts Baking soda
1/2 c Butter
1 c Sugar,granulated
1 Egg
1 ts Vanilla
1 1/2 c Flour,all purpose
1 ts Baking powder
1/2 ts -Salt
BROILED TOPPING
1/4 c Butter
1/2 c Brown sugar;packed
1/4 c Light cream
3/4 c Coconut;shredded;half nuts
-if desired
“This date and nut cake always included a broiled topping. Lazy Daisy was
a plain cake with the same topping. …
Queen Elizabeth cakes have appeared in cook books coast to coast for many
years. Some claim that the recipe was a favorite of the Queen Mother and
given to worthy groups as a fund raiser during World War II. One from
Quebec’s Eastern Townships includes the footnote that says that, “This is
not to be passed on but must be sold for charitable purposes for 15 cents.
In a reply to our query about the name of this recipe, the Queen
Mother’s Lady-in-Waiting writes; “I fear I have to tell you that, although
we have known about this recipe for many years, it did not originate from
either Buckingham Palace or Clarence House…However as Her Majesty always
made it a rule, due to the number of requests received, never to give
“favorite recipes”, I fear that I have to tell you that you that should
you wish to include this recipe in any cookbook, it should only be called
a ‘date and walnut cake’ with no reference to the Queen Mother.”
Pour water over dates and soda; let stand until lukewarm. In bowl, cream
butter with sugar; beat in egg and vanilla. Mix together flour, baking
powder and salt; add to creamed mixture alternately with date mixture.
Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven
for 40 minutes or until tester comes out clean.
Broiled Topping:
In a small heavy saucepan, combine butter, packed brown sugar, light cream
and coconut (half nuts if desired). Bring to a boil, stirring; boil gently
for 1 minute. Spread over warm baked cake; broil until bubbly and lightly
browned, watching carefully.
SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_
Yields
1