This Queen Elizabeth cake is a lightly sweet date cake, topped with a brown sugar, butter and coconut broiled topping. A Canadian classic cake!
Despite the name of this cake, this Queen Elizabeth Cake is classically Canadian! This delicious date cake really took hold here in the early 1950’s, around the time of the coronation of Queen Elizabeth II and is still being made and enjoyed here many years later.
Why you’ll love this Queen Elizabeth Cake!
The lovely Queen Elizabeth Cake is somewhat reminiscent of the cake part of sticky toffee pudding cake, but on top, rather than a toffee sauce, this one is topped with a butter, brown sugar and coconut mixture, that is broiled until bubbly and golden. The caramel-coconut topping is the perfect sweet topping for the date cake.
Queen Elizabeth Cake stays fresh for days on the counter, so it is one that is especially suited to making ahead or enjoying over several days. Especially lovely with a cup of tea.
Ingredients and Substitutions
Dates – no need to use expensive dates here, unless you want to. The standard block of cooking dates in the baking aisle is just fine here. I am also a fan of Medjool dates for this cake. If using Medjool dates, be sure to pit them!
Coconut – You can use sweetened or unsweetened coconut here. I usually use sweetened. I do suggest you stick with shredded coconut, as it makes for nice texture and a prettier cake, I think.
Step-by-Step Photos
- Combine the dates, baking soda and boiling water. Allow to stand until completely cooled to room temperature before starting the cake.
- Mix up the dry ingredients in a bowl and whisk together.
- Cream together the room temperature butter and brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg.
- Take a moment to scrape down the bowl.
- Beat in the vanilla.
- Add the flour mixture in 3 additions, alternately with the date mixture.
- Adding the date mixture, with the liquid.
- The finished batter.
- The batter added to a greased baking pan and bake about 30 minutes.
- When cake is almost done, combine the topping ingredients in a small saucepan and bring to a boil.
- Pour topping over the warm, baked cake and broil until golden.
Recipe Video
Recipe Tips
- Chopping sticky dates is no fun, but it is necessary to ensure that the dates will soften in the boiling water. Chop them as finely as you prefer, depending on how much of the dates you want to see in your cake. Some people find it easier to cut up the dates with kitchen scissors, rather than a knife.
- If you’d like to lift your cake out in one piece (onto a serving plate, for example, line the bottom of the pan with parchment paper. You don’t want to have any parchment extending beyond the sides of the cake, as you will be broiling the top and it could, of course, start on fire!
- When it comes time to broil your topping, don’t wander off. It only takes a couple of minutes and can go from golden to burnt in an instant. Watch it like a hawk! If your broiler has both a Hi and Lo setting, I like to use the Lo setting for better control of the heat.
- No 9-inch square pan? You can bake this one in a 10-inch round pan instead (most likely springform, at that size).
Making ahead, Storing and Freezing
You can easily make this cake ahead, as it keeps really well on the counter for several days.
This cake will also freeze well up to 2 months.
Top Tip
The date and boiling water mixture that starts this cake needs to cool to room temperature before adding to the cake, so account for that extra time (it usually cools in about 30 minutes). I don’t even start preparing the cake until the dates are cooled.
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Get the Recipe: Queen Elizabeth Cake
Ingredients
For Cake:
- 1 cup pitted dates, chopped and packed *see Note 1 below
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup salted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour, spooned and levelled
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg, *see Note 2 below
- 1/2 teaspoon salt
Topping:
- 1/2 cup light brown sugar, packed
- 1/4 cup butter
- 3 Tablespoons heavy whipping cream, 35% b.f.
- 1/2 cup sweetened shredded coconut, packed
Instructions
- At least 1 hour ahead: Add the boiling water and baking soda to a small bowl . Add the chopped dates and stir to combine. Let stand 1 hour before starting the cake.
- Preheat to 350°F (not fan assisted) with rack in centre of oven.
- Grease a 9-inch square (or 10-inch round) metal cake pan. Set aside. *If you want, you can line the bottom of the pan with parchment paper, for easy removal, but don't allow any parchment paper to extend beyond the top of the cake, as you will be broiling the top later and it could catch on fire!
- In a large bowl with an electric beater or in the bowl of a stand mixer, beat the butter and 1 cup brown sugar until light and smooth, about 2 minutes. Beat in the egg. Take a moment to scrape down the bowl, then beat in the vanilla.
- In a separate medium bowl, whisk together the flour, baking powder, nutmeg and salt. Add the flour mixture to the butter mixture, alternating with date mixture (with any liquid with the dates), making 3 additions of flour mixture and 2 of date mixture.
- Spoon batter into prepared pan and smooth top. Bake in preheated oven until firm to a light touch and a tester inserted into centre comes out clean, about 25-35 minutes. Remove from oven and switch oven broiler on. (If your broiler has both a Hi and Lo setting, go with the Lo setting to better control the heat.)
- Start the topping when the cake is almost done. Combine the 1/2 cup brown sugar, butter, cream and coconut in a heavy saucepan. Bring to a boil over medium heat, then reduce heat slightly and boil gently for 1 minute. Spread topping mixture evenly over hot cake.
- Broil cake from the centre rack in the oven until bubbling and golden brown, about 1 to 2 minutes. **Don't wander off! Watch closely as topping can burn quickly. As it is quite bubbly under the broiler, it can be hard to see how browned the topping is getting. It is certainly fine to take it out, let it settle a bit to gauge the colour, then pop it back in for a bit longer, if needed.
- Remove from oven and let cake cool in the pan on a wire rack until cooled completely.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This is an excellent recipe which I’ve made many times but the only thing I modify is the amount of sugar that goes into the batter which I reduce by 20%.
So glad you are enjoying it Massimo :) Thanks so much!
Excellent cake. People always love it everytime I make it
I’m so glad to hear, Julia! It’s one of my favourite cakes. Thanks so much :)
Oh so good!! Add some ice cream and caramel sauce❣️✔️
I read about your cake. Looks and i am sure it tastes good too. I would like to make it as i have dates. The only Ingredients i do not have is whipping cream, because i will have to buy a whole tub, is there any thing else for substitue. Thanks would like to make the cake. Why is it named Queen Elizabeth Cake, would be interesting to know. Take care.
Hi Saroj, you could substitute a lighter cream (such as 10% half and half cream) or maybe some evaporated milk? Use a bit less so it isn’t too runny. I feel like the cake’s originated around the coronation of QEII in the 1950s. People made it as sort of a celebration cake, I believe.
I grew up on this cake! I’m from Quebec! My 94 year old mom also told that her mom for Christmas used to make les eux de la neige! Have not tried yet. But when you google the recipe come up!
Hi Danielle and yes, this is a very old recipe and one of my favourite cakes. Hope you get a chance to try it!