Queen Elizabeth cake
A moist date cake with broiled coconut topping.
This dessert is a moist, low-fat date cake with a light sweetness, finished with a broiled topping of brown sugar, butter, and coconut. It is named for Queen Elizabeth II, possibly created for her 1953 coronation, though some trace it to the 1937 coronation of her parents. The cake became a national favorite in Canada during the 1950s and is still a classic.
Quick Facts
- Named after
- Elizabeth II
- Possible origin year
- 1953
- Alternative origin year
- 1937
- Country where popular
- Canada
Facts from the source article.
Overview
Queen Elizabeth cake is a dessert cake prepared with sugar, flour, dates, eggs, and butter, and topped with a sugary icing infused with shredded coconut. The coconut topping is prepared by broiling or grilling, and the icing uses a caramel base. Chopped dates give the cake a dark coloration, and chopped walnuts or other nuts are sometimes used atop the cake. It has a moist consistency and is low in fat compared to other cakes. The cake is common at farmers markets and bake sales, and is sometimes served with tea or purveyed at pastry shops in Canada.
History
There are conflicting stories about the origins of Queen Elizabeth cake. One says it was made for the 1953 coronation of Elizabeth II, when British food rationing meant a simple, low-ingredient cake was needed. Another claims it was created for the 1937 coronation of King George VI and Queen Elizabeth. A recipe for the cake appeared in the 1953 Coronation Cook Book to mark Elizabeth II's coronation.
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