Queen Elizabeth Cake

despite its name this cake has nothing

despite its name this cake has nothing to do with any members of the royal

to do with any members of the royal

to do with any members of the royal family hi I’m Rebecca Brayton and

family hi I’m Rebecca Brayton and

family hi I’m Rebecca Brayton and welcome to watchmojo.com and today we’ll

welcome to watchmojo.com and today we’ll

welcome to watchmojo.com and today we’ll be baking the Queen Elizabeth cake this

be baking the Queen Elizabeth cake this

be baking the Queen Elizabeth cake this recipe comes straight from the complete

recipe comes straight from the complete

recipe comes straight from the complete Canadian living baking book and is one

Canadian living baking book and is one

Canadian living baking book and is one of the author’s favorites for this

of the author’s favorites for this

of the author’s favorites for this recipe we’ll need 1 cup of boiling water

recipe we’ll need 1 cup of boiling water

recipe we’ll need 1 cup of boiling water 1/2 a cup of raisins 1/2 a cup of

1/2 a cup of raisins 1/2 a cup of

1/2 a cup of raisins 1/2 a cup of chopped pitted dates 1/2 a cup of

chopped pitted dates 1/2 a cup of

chopped pitted dates 1/2 a cup of softened butter 1 cup of packed brown

softened butter 1 cup of packed brown

softened butter 1 cup of packed brown sugar 1 egg 1 teaspoon of vanilla one

sugar 1 egg 1 teaspoon of vanilla one

sugar 1 egg 1 teaspoon of vanilla one and a half cups of all-purpose flour one

and a half cups of all-purpose flour one

and a half cups of all-purpose flour one teaspoon of baking soda one teaspoon of

teaspoon of baking soda one teaspoon of

teaspoon of baking soda one teaspoon of cinnamon half a teaspoon of baking

cinnamon half a teaspoon of baking

cinnamon half a teaspoon of baking powder 1/2 a teaspoon of salt and 1/2 a

powder 1/2 a teaspoon of salt and 1/2 a

powder 1/2 a teaspoon of salt and 1/2 a teaspoon of nutmeg first we need to

teaspoon of nutmeg first we need to

teaspoon of nutmeg first we need to grease a 9-inch square metal cake pan

grease a 9-inch square metal cake pan

grease a 9-inch square metal cake pan and set it aside in a heatproof bowl

and set it aside in a heatproof bowl

and set it aside in a heatproof bowl combine the water raisins and dates and

combine the water raisins and dates and

combine the water raisins and dates and then let it cool for about 30 minutes

in a large bowl beat together the butter

in a large bowl beat together the butter and brown sugar until light and fluffy

when that’s done beating the egg then

when that’s done beating the egg then the vanilla

in a separate bowl whisk together the

in a separate bowl whisk together the flour baking soda cinnamon baking powder

flour baking soda cinnamon baking powder

flour baking soda cinnamon baking powder salt and nutmeg

now stir in the flour mixture to the

now stir in the flour mixture to the butter mixture alternately with the date

butter mixture alternately with the date

butter mixture alternately with the date mixture making three additions of dry to

mixture making three additions of dry to

mixture making three additions of dry to two of wet

now scrape into your prepared pen

now scrape into your prepared pen pushing the batter slightly higher at

pushing the batter slightly higher at

pushing the batter slightly higher at the edges

now bake in the center of a 350 degree

now bake in the center of a 350 degree oven until a cake tester inserted in the

oven until a cake tester inserted in the

oven until a cake tester inserted in the center comes out clean which should take

center comes out clean which should take

center comes out clean which should take about 35 to 40 minutes remove the cake

about 35 to 40 minutes remove the cake

about 35 to 40 minutes remove the cake from the oven and let it stand in the

from the oven and let it stand in the

from the oven and let it stand in the pen on a rack

pen on a rack

pen on a rack now the broiled coconut topping for this

now the broiled coconut topping for this

now the broiled coconut topping for this will need a quarter cup of softened

will need a quarter cup of softened

will need a quarter cup of softened butter

butter

butter 1/2 a cup of packed brown sugar 3

1/2 a cup of packed brown sugar 3

1/2 a cup of packed brown sugar 3 tablespoons of 10 percent cream and

tablespoons of 10 percent cream and

tablespoons of 10 percent cream and three-quarters of a cup unsweetened

three-quarters of a cup unsweetened

three-quarters of a cup unsweetened desiccated coconut in a bowl mash

desiccated coconut in a bowl mash

desiccated coconut in a bowl mash together the butter and brown sugar

together the butter and brown sugar

together the butter and brown sugar until smooth now mixing cream in three

until smooth now mixing cream in three

until smooth now mixing cream in three additions then coconut

now move the oven rack to the top third

now move the oven rack to the top third of the oven and set it to broil spread

of the oven and set it to broil spread

of the oven and set it to broil spread the icing over the hot cake and then

the icing over the hot cake and then

the icing over the hot cake and then boil it until the top bubbles and Browns

this should take about one to two

this should take about one to two minutes but be sure to keep an eye on it

minutes but be sure to keep an eye on it

minutes but be sure to keep an eye on it because the sugar caramelizes very

because the sugar caramelizes very

because the sugar caramelizes very quickly and finally let it cool in the

quickly and finally let it cool in the

quickly and finally let it cool in the pan on the rack again

pan on the rack again

pan on the rack again and enjoy