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Measurements

Queen Elizabeth Cake

Yield: 10 Servings

CAKE
1 1/2 c Water
1 c Chopped pitted dates
1 c Sugar
1/4 c Butter, softened
1 Egg
1 t Vanilla
1 1/2 c Flour
1 t Baking powder
1 t Baking soda
1/2 c Finely chopped pecans

ICING
1/3 c Butter
3/4 c Desiccated coconut
2/3 c Brown sugar, well packed
1/4 c Whipping cream

For the Cake:
Mix water and dates in a small pot and bring to the boil. Lower the heat to low and simmer for about 7 minutes. Stir this mixture occasionally, while cooking, until it it smooth and quite thick. Allow to cool. Next, preheat the oven to 350F. Grease an 8" square cake pan. Cream sugar and butter well, and then add the vanilla and the egg. In another bowl, mix the flour, baking powder and soda together and then add this to the butter mixture, as well as the nuts and dates. Put mixture into the greased cake pan. Bake for about 45 min. until done. Allow to cool thoroughly.

For the Icing:
In a small pan, melt the butter, then add cream, coconut and sugar. Boil this mixture, then turn down to a simmer. Allow to simmer for about 6 minutes, or until a candy thermometer reaches about 235F. Allow it to cool slightly, then pour this icing over the cake.
Source: Elm Street' magazine


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