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 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
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
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!