Queen Elizabeth Cake
Makes 12 to 15 servings.
1 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
1 cup sugar
1/4 cup butter
1 egg, beaten
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups sifted all-purpose flour
1/2 cup broken nuts, such as pecans
Nonstick cooking spray
Icing:
10 tablespoons brown sugar
10 tablespoons cream, such as whipping cream
4 tablespoons butter
Nuts or coconut (optional garnish)
PUT the dates and baking soda in a large mixing bowl. Add boiling water. Mix and set aside.
CREAM sugar and butter until well blended. Add egg, vanilla, salt and flour. Stir in nuts. Add dates and baking soda mixture.
COAT the bottom of a 13-by-9-inch baking pan lightly with nonstick cooking spray. Add cake batter and bake in a 350-degree oven for 35 minutes or until done. (Ovens vary, so the cake might get done faster if yours runs hot.)
MIX brown sugar, cream and butter in a saucepan. Boil for 3 minutes and spread on cake. Sprinkle with broken nuts or coconut if desired.
Makes 12 to 15 servings.
1 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
1 cup sugar
1/4 cup butter
1 egg, beaten
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups sifted all-purpose flour
1/2 cup broken nuts, such as pecans
Nonstick cooking spray
Icing:
10 tablespoons brown sugar
10 tablespoons cream, such as whipping cream
4 tablespoons butter
Nuts or coconut (optional garnish)
PUT the dates and baking soda in a large mixing bowl. Add boiling water. Mix and set aside.
CREAM sugar and butter until well blended. Add egg, vanilla, salt and flour. Stir in nuts. Add dates and baking soda mixture.
COAT the bottom of a 13-by-9-inch baking pan lightly with nonstick cooking spray. Add cake batter and bake in a 350-degree oven for 35 minutes or until done. (Ovens vary, so the cake might get done faster if yours runs hot.)
MIX brown sugar, cream and butter in a saucepan. Boil for 3 minutes and spread on cake. Sprinkle with broken nuts or coconut if desired.