Yield: 1 servings
|1 cup||-Boiling water|
|1 teaspoon||Baking soda|
|½ cup||Brown sugar;packed|
|¼ cup||Light cream|
|1½ cup||Flour,all purpose|
|1 teaspoon||Baking powder Salt|
|¾ cup||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 receieved, 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_