Queen Elizabeth Cake

Dates are a dense, sweet fruit, and mixing them into batters guarantees moist cakes and desserts. We love other date recipes for this reason, but one sweet treat that we really love is Queen Elizabeth cake. In our recipe, dates are chopped and soaked before being added to the batter, which amplifies their existing water content. The baked cake is then topped with a broiled coconut topping, which adds a bit of chewy texture and even more sweetness.

This dessert has holiday vibes and is a perfect substitute for more expensive fruitcakes, so it’s a great fit for Christmas celebrations. Because it includes fruits and nuts and is a single layer, it also makes a nice snack cake.

Where did Queen Elizabeth cake originate?

There are plenty of unsubstantiated stories about the origin of Queen Elizabeth cake, but the true story of its invention is unknown. Unlike a dish called coronation chicken, there’s no evidence that the dessert was actually created for the coronation of Queen Elizabeth II—although some swear that it was.

Another tale is that this is the only cake that the Queen baked herself and that she requested all sales of its slices benefit charity, but that doesn’t seem to be true either. On the other hand, she did mail her favorite recipe for drop scones to President Eisenhower.

In any case, in June 1953, a Canadian magazine called Chatelaine published a recipe for Queen Elizabeth II Cake and deemed it the “recipe of the month,” so it has at least been around since then.

Queen Elizabeth Cake Ingredients

• Pitted dates: Medjool dates are sweet and sticky with delicious flavor. They’re great for snacking, but they can be frustrating to cut up because of their texture. Deglet Noor dates are drier and are easier to chop up for use in baked goods. They’re also less expensive. Both will work, but Deglet Noor dates are well-suited for this cake.
• Pantry staples: You’ll use baking soda and baking powder, as well as all-purpose flour and salt. Any brands you choose will do.
• Spices: Small amounts of ground allspice and nutmeg add a hint of mystery to the flavor of this cake. If you have whole nutmeg, use a Microplane grater to shave it. If not, ground nutmeg will do just fine. If you don’t have either, other spices such as cinnamon or a tiny smidgen of cloves would also work. However, nutmeg is a fitting addition as Queen Elizabeth loved it so much that she had it added to her scrambled eggs.
• Butter: If you have unsalted butter, that’s perfect. If not, salted will be fine. You’ll want the butter to be at room temperature or just above so that it’s easy to work with.
• Brown sugar: Either light or dark brown sugar is suitable for this cake. Darker brown sugar lends a bit more molasses flavor to the final product. Keep brown sugar soft by storing it with marshmallows or a brown sugar bear.
• Egg: Bring the egg to room temperature prior to whisking it into the other wet ingredients. You can do so by setting the egg out on the counter 30 minutes before you plan to use it.
• Vanilla: A touch of vanilla enhances the other tropical flavors in this cake. Make sure you’re using real vanilla extract and not the imitation stuff.
• Walnuts: You don’t need to use walnuts in the cake batter, but they add a nice crunch.
• Coconut: Choosing unsweetened coconut for the topping helps control the amount of sugar in the cake, but it’s no big deal if the only coconut you can find is sweetened.
• Heavy whipping cream: A small amount of heavy whipping cream, cooked with brown sugar and coconut, gives the topping a caramel-like quality. When you’re at the store, know that heavy whipping cream and heavy cream will both work for this purpose.

Directions

Step 1: Simmer the dates

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Preheat the oven to 350°F and grease a 9-inch square baking dish. In a small saucepan, combine the pitted dates and water and bring to a simmer. Reduce the heat to low and continue simmering for five to six minutes. Remove from the heat and stir in the baking soda (the mixture will foam). Set the saucepan aside to cool slightly.

Editor’s Tip: Dates, especially when less ripe, contain chemicals called tannins that can be a little bitter. Baking soda helps neutralize tannins and soften the dates, allowing them to meld more smoothly into the cake batter.

Step 2: Mix the dry ingredients

While the dates are cooling, in a small bowl, whisk together the flour, baking powder, allspice, nutmeg and salt.

Step 3: Make the batter

Sarah Tramonte for Taste Of Home

In a large bowl, cream the butter and brown sugar on medium speed until fluffy, two to three minutes. Add the egg and stir to combine. Then, beat until fluffy. Add the vanilla extract and walnuts, if desired, and stir until uniform. Mix half the dry ingredients into the creamed butter mixture and stir gently until almost combined. Then, add half the date mixture and stir. Repeat with the remaining dry ingredients and the rest of the date mixture. Stir until just combined.

Step 4: Bake the cake

Sarah Tramonte for Taste Of Home

Transfer the batter to the greased baking dish.

Bake for 25 minutes, then rotate and bake for an additional 15 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Step 5: Make the frosting

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While the cake is baking, combine the coconut, brown sugar, salt, butter and heavy cream in a saucepan. Bring to a simmer over low heat and cook for two minutes. Set aside.

Editor’s Tip: You can use the same saucepan you used for the dates.

Step 6: Finish the cake

Sarah Tramonte for Taste Of Home

When the cake is done, remove it from the oven and turn on the broiler. Spread the coconut topping over the cake, making sure to cover the entire surface. Broil the cake 3 inches from the heating element with the oven door open and the light on so you can watch what’s happening. Aim for the topping to be golden or light brown, which should take three to four minutes. Immediately transfer it to a wire rack to cool completely.

Editor’s Tip: The topping does not need to be broiled. However, if you’re planning to skip broiling, you may want to simmer it for an extra minute or two instead.

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Queen Elizabeth Cake Variations

• Change up the fruit: If you don’t like dates, you can use any store-bought or homemade dried fruits you enjoy in the batter. Apricots and figs would work beautifully, but dried cherries, golden raisins and so on would also be excellent.
• Swap the topping: In place of the coconut topping, you could use a more typical fluffy frosting. I like to serve this cake with vanilla Italian meringue buttercream. Another option would be to use a salted caramel sauce. The pourable toffee from a warm sticky toffee pudding would be delicious as well.
• Go boozy: Add a couple tablespoons of rum, whiskey or bourbon to the topping and simmer it for an extra minute or two.

How to Store Queen Elizabeth Cake

This cake can be stored on the counter, but it will last longer if it’s kept in the fridge. Because it’s dense and moist, it’s also a good cake for freezing. No matter how cold the storage, make sure the cake is tightly wrapped or placed in an airtight container.

How long does Queen Elizabeth cake last?

Stored at room temperature, the cake will be good for up to two days. If you put it in the refrigerator, eat it within four days. It can be frozen for up to three months.

Queen Elizabeth Cake Tips

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Can you make this Queen Elizabeth cake recipe gluten-free?

Yes. If you’d like to, seek out a gluten-free flour mix in the baking section of your supermarket that can be swapped one-to-one with all-purpose flour. For more assistance, we have a gluten-free baking guide.

What can you serve with Queen Elizabeth cake?

Whipped cream is always a great, simple cake topping, and you’ll have extra cream to spare after using some in the cake topping. A scoop of homemade vanilla ice cream would be lovely too.