Queen Elizabeth Cake – page 205, Anne’s Favourites
The year I published the cookbook my husband made the “Queen Elizabeth Cake” as another test on the final copy and because I requested it for my birthday. It was perfect and I loved it and looked forward to many more. I thought now that he had the idea and the an easy to follow recipe it could become an annual event. Sadly, the Celiac situation gave him the excuse he needed to leave cake making behind. I did not give up so easily and decided I would still have a Queen Elizabeth Cake for my birthday. It was a few days late and I had to make it myself but it was absolutely delicious!
Queen Elizabeth Cake Gluten-free – Click here for printable copy. See recipe below
Queen Elizabeth Cake – gluten-free adaptation from Anne’s Favourites Pg 205
- 1 cup dates, chopped
-
1 tsp baking soda
-
1 cup boiling water
-
1/4 cup butter or margarine
-
1 cup white sugar
-
1 egg
-
1 tsp vanilla extract
-
1 1/2 cup all purpose gluten-free flour
-
1 tsp xanthan gum
-
1 tsp GF baking powder
-
1/2 cup coconut, desiccated
-
Topping:
-
1/2 cup brown sugar, packed
-
1/3 cup butter
-
2 Tbsp milk
-
2/3 cup coconut, shredded or flaked
-
1/2 cup walnuts, chopped
For the cake pour boiling water over dates and baking soda then let cool.
Beat butter with sugar until smooth then add egg and vanilla mixing until combined.
Sift GF flour, xanthan gum and GF baking powder together.
Stir in flour mixture and coconut until blended.
Add cooled date mixture stirring until smooth.
Pour into a greased 9 x 9 inch pan.
Bake at 350°F for 35 – 40 minutes until springs back when touched lightly and internal temperature has reached 200 degrees F.
Meanwhile for the topping mix brown sugar, butter, milk, coconut and walnuts in
a saucepan.
When cake comes out of oven bring topping ingredients to a boil and let simmer for
3 minutes, stirring occasionally.
Spoon hot topping mix as evenly as possible on warm cake (see pg 192), spreading with two forks, and return to oven with broiler on.
Broil until icing bubbles and turns golden brown. This only takes a few minutes so
watch it carefully!
Anne's Favourites 
Is it just a matter of replacing the wheat flour with gluten free? If not what else do I need to consider adding or replacing and in what order is it mixed? I’m wondering if a similiar adaptation can be made with my daughter’s favourite carrot cake recipe which I believe can from “Rebar” in Victoria BC. PS.
Thanks Anne:)
ps – My best wishes for another “Royal” birthday!!
Here is the list of ingredients for the carrot cake:
1 1/2 cups (360 mL) grated carrots
3/4 cup (180 mL) crushed pineapple 3/4 cup (180 mL) unsweetened coconut 3/4 cup (180 mL) chopped walnuts
1/2 cup (120 mL) chopped dates
3/4 cup (180 mL) vegetable oil
3/4 cup (180 mL) brown sugar
1/3 cup (80 mL) white sugar
3 eggs
2 tsp (10 mL) vanilla
1 1/2 cups (360 mL) unbleached flour
1 1/2 tsp (7.5 mL) cinnamon
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1.2 mL) salt
1 1/2 tsp (7.5 mL) ginger
1/2 tsp (2.5 mL) freshly grated nutmeg 1/2 tsp (2.5 mL) allspice
and the icing:
9 oz (270 g) Philadelphia cream cheese (firm block, not spreadable)
1/4 cup (60 mL) unsalted butter, softened 1 tsp (5 mL) vanilla
3 oz (90 g) white chocolate
3 cups (720 mL) icing sugar, sifted
Hi Margie,
In most cakes and muffins I do just replace the flour with an all purpose gluten-free mix and add 1 tsp of xanthan gum per 1 1/2 cups flour. I usually look at the eggs and if I think it could stand an extra egg I will replace some other liquid with an egg for structure. I also make certain the internal temp of the cake gets to 200 degrees F before taking it out of the oven.
I am intrigued by this recipe for carrot cake with the dates. I think I will be trying it myself. Reminds me a little of a Christmas favourite – Carrot Pudding – which I plan to make tomorrow.